I just checked out some weird holidays for today. Today is:
Bubble Gum Day
Car Insurance Day*
G I Joe Day*
Robinson Crusoe Day*
Spunky Old Broads Day*
Wear Red Day
Hoola in the Coola Day* (?)
Working Naked Day*
(*These are the same every year.)
And February is American Heart Month, as well as Black History Month, National Cherry Month, National Children’s Dental Health Month, Canned Food Month, An Affair to Remember Month, National Grapefruit Month, and National Weddings Month.
With all this going on, how could anyone be bored?
Our son was over for dinner last night. He’s single and lives nearby, so he comes over every couple of weeks for a “Mom” dinner. The menu was stuffed peppers, corn pudding, acorn squash, kidney beans, salad and biscuits. And, as I always make more filling than is needed for the peppers, I had a casserole dish of the filling. The recipe for the peppers is my variation on one I saw years ago, and the measurements are not exact – more to one’s own taste.
STUFFED GREEN PEPPERS
4 green peppers, halved and cored
1 pound pork sausage, browned and drained
2-3 cups cooked rice
1 can diced tomatoes
2 cups shredded cheddar cheese, divided
salt, pepper and garlic powder to taste
Parboil peppers about 5 minutes; drain. Mix sausage, rice, tomatoes, 1 1/2 cup cheese and seasonings; fill pepper halves. Place in 9 x 13 baking dish and pour about 1/4 inch water in bottom of dish. Cover with foil and bake at 350 degrees for 45 minutes; remove foil and top with remaining cheese. Bake, uncovered, another 15 to 20 minutes.
The sausage gives the filling much more flavor than ground beef! For a bit of heat use hot sausage and add a few drops of hot sauce to the filling. I used petite diced tomatoes, and the can didn’t have a lot of liquid. Only add as much liquid as needed to hold the filling together, not make it soupy.
I hope you all have a great weekend! Stay warm and safe.
Your comments and suggestions are always welcome. Thanks for reading!