Archive for February 2015

Blazzin’ Stuffed Peppers

spepers

Ingredients:

2 medium red bell peppers
2 medium green bell peppers
1/2 medium onion, chopped
2 small tomatoes, chopped
2 cups corn (fresh or frozen)
2 (15-ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoon cilantro, finely chopped
1/4 cup shredded cheese (try pepper jack for more of a kick)
Directions:

Rinse peppers under cold water.
Cut them in half lengthwise and remove the seeds.
Place peppers in a large pot and cover with water.
Bring the water to a boil, reduce the heat, cover and simmer for five minutes.
Drain the peppers and set aside.
Preheat oven to 350°.
Sauté the chopped onion until tender.
In a large bowl, mix together onions, tomatoes, corn and black beans.
In a separate bowl, combine the rest of the ingredients, except the cheese and peppers.
Add the oil mixture to the vegetables; mix until spread throughout.
Place bell pepper halves on a greased baking sheet.
Fill with the mixture sprinkle each one with cheese.
Baked for 8 to 10 minutes or until cheese is completely melted.

Venison Sausage Breakfast Pie

Ingredients:
½ pound venison sausage
½ pound breakfast sausage (spicy is good)
1 tablespoon butter
1 pound fresh mushrooms, sliced
½ cup chopped onion
4 eggs, beaten
½ pound Monterrey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked

Directions:

Pre-heat oven to 350°F. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes.