(Editor's note: You'll see "salt, pepper and garlic powder to taste" in both of these recipes; these are simple spices that add a lot of flavor and don't cost a ton. If you want to add other spices that you already have in your cabinets, feel free!)
Stuffed Bell Peppers
4 large bell peppers
2 cups rice
1-2 1-lb tubes of sausage
1 c spaghetti sauce
1 c spaghetti sauce
garlic powder, salt and pepper to taste
Cut the tops off the bell peppers and remove the insides. Cook the rice till fluffy, then chill in the refrigerator. mix one cup spaghetti sauce with the rice, sausage and spices in a bowl. Spoon the mixture into the peppers, then drizzle the other cup of sauce on top of all four peppers. Cook at 350 for 30-45 minutes, or until the stuffing reaches an internal temperature of 160F (~71C).
Eowyn and I lived off these when we were just married -- she was working as a graduate student making a pittance, and I was working at Radioshack and making less than a pittance. These and some red kidney beans on the side, that have been cooked with a ham bone... Yum!
"Dirty" Rice and Beans
1 lb sausage, cooked and crumbled
2 c rice (before cooking)
2 c red kidneys (before cooking)
Garlic powder, salt and pepper to taste
Ground Mustard to taste (if available)
Cook the rice till it's fluffy. Brown and crumble the sausage into it. Stir to mix. Sample, and add garlic powder, salt and pepper to taste. Boil the red kidneys in a separate pot and spice with ground mustard, salt, pepper and garlic powder to taste. |
