by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
The tomatoes have gone absolutely bananas ... but they're only just starting to ripen. If we have a frost, they'll be toast. I bought two spindly pepper plants that did nothing until about a month ago--then they went bananas. Yesterday I picked 5 of them and there are still 5 or 6 small ones that may or may not get much bigger. I'll keep watching the weather and if it looks like a frost, I'll pick everything.
Meanwhile, it was time for Mr. L's recipe for ...
4 medium peppers, with tops cut off and seeded
1 pound seasoned sausage, like Bob Evans hot, bulk, 1 pound roll
1 medium onion, chopped
½ tsp. oregano
1 cup mozzarella
2 cups (1 small jar) Traditional Italian Sauce
Blanch the pepper bottoms in boiling water for 4 minutes.
Preheat the oven to 400ºF (200ºC, Gas Mark 6). Heat some olive oil in a skillet over medium high heat, and then add the sausage and cook until well browned, stirring often to separate meat.
Stir the onion and oregano into the skillet and cook until the onion is tender. Now, stir in the cheese.
Arrange the pepper halves, cut-side up, in your baking tray. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Halfway through baking, poke the peppers so any extra juice can leak out (makes for less soggy peppers).
Bake 40-45 minutes until the peppers are tender.
Kindle US | Kindle Worldwide | iBooks | Kobo | Nook| Smashwords
So, what are you cooking from your garden?