Wednesday, October 20, 2010

Fall Kitchens

I love fall for so many reasons, but especially because the cool, crisp days take me back into the kitchen. Here in Wisconsin, the farmer's markets are brimming with vivid colors, and so on Saturday I came home with an enormous bag of sweet peppers - green, red, and yellow. Yes, it was time to make stuffed peppers.

Only I wasn't in the mood to make the traditional ground beef variety, so I went online, mixed and matched recipes, and came up with this. And let me tell you, even the males in my family loved the recipe, scarfed the stuffed peppers up, and clamored for more.  This coming Saturday? Back to the outdoor market before it closes up for the season.

Stuffed Peppers

6 large peppers - cut in half, seeds removed
3-4 T. olive oil
1 large onion - chopped
3 cloves garlic - minced
Seasonings to taste:
Salt (Kosher or sea), pepper, oregano,
Garlic powder (really love the stuff), onion powder
Shrimp - 1 pound, peeled, deveined, chopped
Andouille sausage - 2 links, chopped
Rice - 1 cup, uncooked
Chicken broth - 2 1/2 cups
Tomato sauce - 8 oz can
Hot sauce to serve on the side
  1. Blanch peppers by dipping them in boiling water for 3 minutes
  2. In large pan, saute onions in oil until soft
  3. Add garlic and seasons
  4. Add shrimp and sausage and cook until shrimp is pink (about 5 min.)
  5. Stir in rice
  6. Add chicken broth and tomato sauce
  7. Cook 15 minutes or until the rice is done
  8. Stuff the mixture into the peppers
  9. Bake at 325 for 15 minutes
  10. Enjoy
What dish in your family signals fall at its fullest?