Pizzeria-style sausage & Pepperoni Goulash stuffed peppers with five Italian cheeses

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What a crazy and crazy day we had yesterday. Wow. I don't know that a single thing went right except for a competition that I'm a finalist in. But everything did a swan dive after that. Including a tornado, and me struggling for a 5-gallon bucket from the garage to catch water quickly dripping from a ceiling fixture, that after putting the bucket downstairs, I noticed it was lit so as not to get mine cat out from under the bed and end up in the spare bath alone sitting on the closed toilet seat, babbling, waiting for the tornado to pass, holding today's bad news in the palms of my forehead, and just shaking my head. (My husband called, just as tornado sirens went off to tell me he was laid off and caught the first flight out of Chicago and got home.) Much more went wrong than that, but not even worth mentioning. However, I can definitely say this that when it rains, it really pours! They say what doesn't kill you makes you stronger ?! Well, then I should be able to bench a BUICK now.

But life is what it is. So I choose to think that every day is a new adventure if you just choose to look at it that way and do the best you can with the hand you have been given. The one thing you do able to counting on life, however, is that it is constantly changing. And while things may be on a downturn or a low, you can be sure that there will be another highlight soon. That is how it works. So right now I'm looking forward to seeing the rainbow after the storm.

This recipe was a "compromise" with 2 people, each wanting different things. You know the drill! You want "this", he wants "it", your kids want pizza. I started making old-fashioned peppers with rice, he was craving "American-style goulash." (We don't have kids, but we almost ate a pizza to keep the peace. 😉) Soooo, I was thinking about compromising and combining all three into one, and WOW THIS was EVER a hit !!! Now I'm not sure I want stuffing peppers in every other way! Not to mention, neither will have a pile of gulash on a plate either! This really ROCKED! And we also didn't eat whole stuffed peppers or too big of a plate of gulash. By cutting the peppers halfway lengthwise and filling them that way, it was a very nice amount served along with a side salad! I was fine with a half, but my hubby I admit, went back for seconds, (compliment!) And had two! He RAVED and raved about them, blessed his heart, and it still constituted just a plain whole stuffed pepper in any case! However, I only enjoyed half, because whole stuffed peppers are just too much pepper for me and just too big. So doing them this way really pleases everyone. I think you really want to agree!

So anyway, here's how I made them. I first broke the sausage and ground beef into a saucepan. * MUCH easier than trying to break it all down while cooking! Added fresh mushrooms, onions, spices and herbs and sauteed, the meat breaks up further until done. (* I made a full batch using 1 pound. Each sausage and ground beef per what I had on hand, but you can cut this recipe in half. I thought we had a lot of leftovers so I could freeze some . Uhm … that didn't happen. Hubby went into attack mode and I had just enough to fill the peppers I had! So it's up to you!) Go ahead and write out the whole big-batch recipe for you too! 😉

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Here it is all sautéed and drained of fat. You can even see the little bits of extra spice from the sausage! You KNOW it's going to be good!

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Add stewed tomatoes, tomato sauce and tomato paste, pepperoni and more spices, and simmer until thickened.

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While this incredibly delicious concoction is simmering, cook the noodles, empty it, and then stir. Add drained corn and parmesan cheese too, and fold in. Set aside. (Get the GREAT done for taste test. Go for the one that will be plenty! I don't know! 😉)

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Just leave it uncovered. If closed, humidity just builds up below and drips and wateres it down. It's fine to sit a little like that. 😉

While this is cooled enough to handle it, preheat the oven and slice pepper in half. Cleanse the inside of peppers from seeds and membranes. Place in 13 × 9 baking dish and fill with meat / noodles. High high! Don't be shy about it! There are plenty! And anyone left can be eaten by themselves or frozen. 😉

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Pop into the oven, tent and covered with sprayed foil and baking for 45 minutes. Remove foil, and pile with lots of heavenly cheese … and just bake until the batter has melted!

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Your house will smell so wonderful at this point that you need a VERY big stick to fight the "half-starved vultures" who will soon be hovering in the kitchen and hovering now….

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So grab a few plates, serve with a little salad and fresh summer fruit while we can still get it, and be ready for an incredibly delicious dinner at the end of the summer! These peppers are surprisingly good! You're in for a real treat! I hope you enjoy!

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PIZZERIA-STYLE PUMP & PEPPERONI GOULASH STUFFED PEPPERS CLOTHED WITH FIVE Italian Hooks

Make 8 whole stuffed peppers or 16 halves / 8 – 12 servings

1 pound of mild Italian painted sausage, I like Johnsonville's for this

1 pound of lean meat or you can use all the sausage

1 tsp. Italian spices

2 1/2 tsp. oregano, split

1/2 tsp. thyme

1 tsp. garlic powder, split

1/2 tsp. seasoning salt, I like Johnny, split

1/4 tsp. coarsely ground black pepper

1 large onion, chopped large or preferred

1 (16 oz.) Still fresh sliced ​​mushrooms, cracked in two

2 (15 oz.) Canned tomato sauce with Italian herbs

1 (14.5 oz.) Can Hunt & # 39; s Sstolen tomatoes

1 (6 oz.) Can tomato puree with Italian herbs

12-16 slices of pepperoni, cut into quarters (as much as you like)

1/2 tsp. dark brown sugar

2 cups of uncooked macaroni noodles, I really like Barillas

1 (14-15 oz.) Can white shoepeg corn, drained, (* can be sub-maize of your choice or 2 cups fresh or frozen)

1 Tbl. finely grated parmesan cheese

8 large fresh peppers, different colors for fun!

2 (8 oz.) Bags shredded white Italian cheese with 5 cheese, Sargento and Kraft / Philly both work well

chopped fresh parsley or fresh basil for garnish if desired

DIRECTIONS:

In large, deep frying pan, sauté meat (s), Italian spice, 1 tsp. oregano, thyme, 1/2 tsp. garlic powder, 1/4 tsp. seasoned salt, pepper, onion and mushrooms until it is no longer pink inside, breaking up meat (s) as you go.

Empty grease well. Add all tomato products, pepperoni, dark brown sugar and the rest of the spices. (1 1/2 tsp. Oregano, 1/2 tsp. Garlic powder and a 1/4 tsp. Spice salt.) Roast to a simmer over medium-high heat, reduce to low, and simmer for 25-30 minutes, until reduced and thickened. (Just get rid of all the excess water and end up with a nice, rich, thick sauce.) Stir occasionally as needed. * Do not leave the sauce unattended.

While the sauce is simmering, bring a medium saucepan of water to a boil, add a * small palm of salt * and cook the noodles until al dente. Don't cook too well because they still have to bake. So that's the shortest time on the box. (* What is a small palm? Hold your hand out with the palm facing up. Bring your fingers and thumb in. See the lovely little pocket in the middle of your palm now? Like a small cup? Just fill the small pocket with salt and dump it in Now you don't have to wash another measuring spoon! You did it! 🙂

Drain pasta and add to meat sauce. Stir gently in corn and also stir in Parmesan cheese. Except, uncovered.

Preheat oven to 350 degrees.

Cut peppers in half lengthwise, remove seeds and membranes, and place in * 1-2, 13 × 9 baking sheets. (* You can fill all peppers or use half the amount of peppers and store and freeze the rest of the meat / noodle mix for later use. This was my original plan. But everything was consumed and enjoyed !!!)

Pop into the oven and bake for 45 minutes tents and loosely cover with foil sprayed underneath so it doesn't stick to the food. Remove the foil, pile on the cheese and leave it uncovered for another 10 minutes, or until the cheese has melted. Peppers will be perfect al dente, not too much, and the filling will be juicy not dry.

* If your pepperoni looks like it might be pretty greasy, add it to the meat / onion mixes towards the end of sautéing to make the fat out.

** If you prefer your peppers softer, add 15 minutes to the baking time, bake them for a full hour, then top up the cheese and bake until the cheese is melted.

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