Ricotta Stuffed Peppers

It was a kind of day that called for something outrageous. Brookie and Maryah were together, what else would you expect? So between hopping into various grocery stores, chatting with amazing examples of God's awesomeness and NOT getting hit by cars (and Jim) we decided that we MUST make something outrageous for our evening dinner. While we walked around Market St. and sipped on our hot beverages with the chilly breeze keeping us moving we came up with the greatest outrageous plan of all time: go driving, NOT go driving and instead make some really yummy stuffed peppers. But different than the usual, of course. We chose ricotta and ground beef as the filling and love and joy as the seasoning. Yes, it was superb.  

 Here you can observe the three bell peppers that were sacrificed in the making of this meal...

 Dum-dum..DUM.... DUM!!!! 

 The next step that we took during this journey was to cook the ground beef over the stove adding some Italian seasoning and salt for taste. We also added about a 1/2 cup to 1 cup of tomato sauce.

 The noble peppers in the oven.

 Ricotta cheese. Be sure to say that with an Italian accent. 

 Mix the cooked beef and the cheese together to create deliciousness!

 The stuffed peppers fresh out of the oven.

The finished product with our coconut shakes. Yum!!!

Amazingly Outrageous (but not really) Ricotta Stuffed Peppers

3 bell peppers

1/2 pound of ground beef

3/4 cup of ricotta cheese

Roughly 1 cup of tomato sauce

Lots of Italian seasoning

1 tsp. salt

Cut the peppers in half and grill them till nice and juicy with grill marks. We used a panini maker but you can easily use an actual grill. :) Meanwhile, over a medium flame on a medium sized pan, cook the ground beef till browned. Add seasoning and tomato sauce.

Next, take peppers off grill and set on cookie sheet. In a medium bowl, mix together the cheese and meat. Stuff the peppers with the cheese and meat mixture and bake at 350 for roughlyyyy, 15 minutes.. (just keep an eye on them and cook till satisfied). And THEN you get to eat them!!! And with one of Mama Slack's outrageous coconut shakes, this meal is MADE! Enjoy!!

Created by:

Maryah & Brookie Slack 

<3

A Prelude to Fall.

I love Fall. Fall holds many great wonders......including the people that were born in that season. :D I'm partial to Fall for a lot of reasons; one of them including the great food that happens in that time period. Lots of harvesting means lots of preserving, baking, saucing, juicing, and freezing. Some of my favorites are apple pies, grape juice, applesauce, and tomato sauce. Soups also tend to get popular around that time, and I'm glad that they do. They warm you to the tips of your toes. (Mine get cold too often). Speaking of soups, thats what I made, (surprise!) and it turned out very good and was perfect for warming up a chilly soul, (and some chilly feet). :)


I actually don't have any good pictures of the final result, sorry about that, but you can get an idea of what was like from the step-skip-a-step process photos. :)

 5 lbs. of potatoes.

 The steam effect.

 Sausage.

 Bowls that make me smile. :)

This is the best shot of the finished product that I have. I really wanted to take the time to do get some nice pictures but its hard to concentrate with 6 people wandering around the the kitchen giving me the "I'm hungry" look.

Ingredients

6 tablespoons olive oil

1 onion, chopped

2 teaspoons salt

2 large cloves garlic, peeled and finely chopped

5 lbs skin-on boiling potatoes, diced into 1/2-inch cubes

2 quarts chicken broth

A few shakes of cayenne pepper

16 oz of kale, washed, thick ribs removed, and chopped

6 cups water

24 ounces sausage cooked, smoked sausage (such as kielbasa), sliced

Some ground pepper

Directions

Scrub the potatoes and chop into to cubes. 

Heat the olive oil in a soup pot over medium heat, then sauté the onion with the salt, pepper, and garlic for 5 or so minutes stirring frequently.

Add the potatoes, the broth, and the cayenne, cover the pot, and bring to a boil over high heat before turning the heat down to low.

Simmer for 10 minutes, then add the kale and water and cook another 30 minutes, until the potatoes and the kale are very tender. 

Meanwhile, fry the sausage in a medium frying pan until browned.

Stir in the sausage, taste for salt and pepper-maybe more cayenne. 

Ladle up into some soup bowls and make yourself happy. 

Maryah R.