Stuffed Bell Peppers
1 red bell pepper
1 yellow bell pepper
2 tsp parsley
salt and pepper
olive oil
Preheat oven to 400 degrees. On a non stick baking pan (if you don’t have one, use parchment paper-I like to use it because there is no worry of anything sticking) coat the bottom with olive oil. Place the halved, deseeded bell peppers on the baking pan. Put a little more olive oil on the bell peppers. You are going to coat each side with the parsley and salt and pepper. Cook for 10 minutes, flip, and then cook for 10 more minutes on the other side.
Once the peppers are thoroughly roasted, the hash stuffing can be added to each pepper. I topped my stuffed peppers with Sargento, 6 cheese italian and broiled the tops. And there you go! One idea for the Hash 🙂
**Sausage Hash**
1 lb fresh sausage
1 small, sweet onion, diced
1/2 c diced mushrooms
3 medium, white potatoes (boiled for 15 minutes and then diced)
2 tbsp minced garlic
2 tbsp parsley
salt and pepper to taste (generous amount of pepper, light salt)
olive oil
In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Grouchy's 