Sausage Stuffed Banana Peppers

I have never been a fan of spicy peppers, so I have been nervous when banana peppers show up in our CSA basket.  Generally, I make banana pepper mustard, but it isn't always the occasion for a bowl of dipping mustard and I haven't gotten into canning (yet?).  So, earlier this summer I started to look for alternative recipes using banana peppers. One morning, I decided that I couldn't wait any longer to use the peppers I had and I didn't feel like going to the store, so I used some ideas from other recipes but ultimately made my own recipe for stuffed banana peppers using what I had on hand.  They turned out fabulous.  My husband LOVED them.  And I did too - and that is saying a lot for someone who doesn't like spicy.  They actually weren't very spicy at all due to the boiling.  (Disclaimer:  My kids didn't try this one, because my husband and I ate them before they got the chance, so I can't report on how they liked them.)

INGREDIENTS:

• 5 or so banana peppers
• 1 small onion
• 1/4 cup of chive and onion cream cheese spread
• 1/3 cup of shredded cheese (cheddar, monterey jack, Mexican blend, or whatever you prefer)
• 1/2 lb sweet Italian sausage

DIRECTIONS:

1. Preheat oven to 350 degrees.  Spray baking dish with non-stick spray and set aside.  
2. Begin boiling water.  Slice the peppers lengthwise and clean out seeds.  Dice onion.
3. Boil the peppers for about 5-6 minutes.  Meanwhile, brown sausage with onion.
4. Once sausage is browned, mix in the cream cheese.
5. Remove the peppers from the water with tongs and place in the prepared baking dish.  Stuff the peppers with the sausage mixture.  Top with shredded cheese.  Bake for 5-6 minutes or until cheese is melted.

Difficulty: easy

Time: about 20 minutes

Source:  this one is my own!

Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

INGREDIENTS:

• 1/2 cup chive and onion cream cheese
• 1 egg, lightly beaten
• 2 cups Minute white rice, cooked
• 1 can (15 1/4 oz) corn with red and green peppers, drained
• 1 cup Four Cheese Mexican Style shredded cheese, divided
• 2 Tbsp chopped cilantro

DIRECTIONS:

1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy

Time: 10-15 minutes prep, 20-25 minutes baking

Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com