Cheesy Italian Stuffed Bell Peppers
INGREDIENTS
1 red bell pepper, large
1 green bell pepper, large
1 yellow bell pepper, large
1 orange bell pepper, large
2 ½ - 3 cups Basic Savoury Meat Sauce
1 cup ricotta cheese
1 bag shredded mozzarella cheese (your mileage will vary, depending on how much you like cheese!!)
½ cup grated parmesan cheese
1 Tbsp. Italian Seasoning
METHOD
Preheat oven to 400°. Line a baking sheet with aluminum foil or parchment.
Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes.
Remove peppers from oven and fill each pepper with ¼ cup tomato meat sauce. Sprinkle a little shredded mozza on the meat sauce.
Spoon 2 Tbsp. of ricotta cheese on top of the meat sauce in each pepper cup. Add more meat sauce on top of the ricotta cheese. Really heap it up!
Top each pepper with mozzarella cheese. Bake for 10 minutes.
Remove peppers from oven. Top each pepper with 1 Tbs. Parmesan cheese and a sprinkle of Italian seasoning. Bake for another 5 minutes on top rack or until browned.
*Note - This a a fantastic make ahead recipe. The only difference is that if you make it ahead and have it in the fridge, you will need to re-heat it longer. Bake it for about 25 to minutes, and then finish it off with the parmesan for 5 minutes to brown.
1 red bell pepper, large
1 green bell pepper, large
1 yellow bell pepper, large
1 orange bell pepper, large
2 ½ - 3 cups Basic Savoury Meat Sauce
1 cup ricotta cheese
1 bag shredded mozzarella cheese (your mileage will vary, depending on how much you like cheese!!)
½ cup grated parmesan cheese
1 Tbsp. Italian Seasoning
METHOD
Preheat oven to 400°. Line a baking sheet with aluminum foil or parchment.
Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes.
Remove peppers from oven and fill each pepper with ¼ cup tomato meat sauce. Sprinkle a little shredded mozza on the meat sauce.
Spoon 2 Tbsp. of ricotta cheese on top of the meat sauce in each pepper cup. Add more meat sauce on top of the ricotta cheese. Really heap it up!
Top each pepper with mozzarella cheese. Bake for 10 minutes.
Remove peppers from oven. Top each pepper with 1 Tbs. Parmesan cheese and a sprinkle of Italian seasoning. Bake for another 5 minutes on top rack or until browned.
*Note - This a a fantastic make ahead recipe. The only difference is that if you make it ahead and have it in the fridge, you will need to re-heat it longer. Bake it for about 25 to minutes, and then finish it off with the parmesan for 5 minutes to brown.
Barb's Country Pear Pork Ribs
Delicious enough to serve to company, and cheap enough to have regularly. As if that isn't good enough, it's a slow cooker recipe... can you say easy peasy??
Serves 4-6:
Ingredients
Directions
Preheat broiler with the rack 6 inches from the heating element. Season the ribs with salt and pepper.
Place the ribs on a foil lined pan and broil for 5 minutes. Flip them over and broil for another 5 minutes.
In the meantime, place the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
Place the ribs into the slow cooker and pour the sauce over them. Add the broth and slow cook for 9+ hours on low heat.
Serves 4-6:
Ingredients
- 6 pounds of bone-in Country-style pork ribs. (Country-style ribs are cut from the sirloin or rib end of the pork loin. They are boneless and are the meatiest variety of ribs. They are usually sold in individual servings.)
- Sea or celtic salt
- Freshly ground pepper
- 1 medium pear - peeled, cored and chopped
- 1/2 cup coconut aminos or soy sauce
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions (green onions), roughly chopped
- 1 piece of ginger, about the size of your thumb, cut in half
- 2 teaspoons of fish sauce
- 1 tablespoon coconut or rice vinegar
- 1 cup organic chicken, turkey or beef broth
Directions
Preheat broiler with the rack 6 inches from the heating element. Season the ribs with salt and pepper.
Place the ribs on a foil lined pan and broil for 5 minutes. Flip them over and broil for another 5 minutes.
In the meantime, place the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
Place the ribs into the slow cooker and pour the sauce over them. Add the broth and slow cook for 9+ hours on low heat.
Marrakesh Lamb Kabobs
Ingredients (this is enough for 3 pounds of meat)
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1/2 large onion, or an entire small one
1 tablespoon sweet paprika
2 garlic cloves
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
Directions
1. Toss all marinade ingredients into a blender (the Magic Bullet works great for this). Whip it up and...
2. Place lamb in the marinade and refrigerate minimum two hours or overnight.
3. When you’re ready to grill, thread the meat on skewers and grill over high heat for approximately 12 minutes, turning the kabobs every 4 minutes.
You can also use beef, pork, bison, chicken, or shrimp… But remember that chicken and shrimp should only marinate for two hours due to their delicate flavours. But beef, pork, bison and lamb can chill in the fridge overnight.
Don’t use the leftover marinade as a dip for the finished meat... If you want something to dip your grilled meat in, save some marinade separately before you use it on the meat.
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1/2 large onion, or an entire small one
1 tablespoon sweet paprika
2 garlic cloves
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
Directions
1. Toss all marinade ingredients into a blender (the Magic Bullet works great for this). Whip it up and...
2. Place lamb in the marinade and refrigerate minimum two hours or overnight.
3. When you’re ready to grill, thread the meat on skewers and grill over high heat for approximately 12 minutes, turning the kabobs every 4 minutes.
You can also use beef, pork, bison, chicken, or shrimp… But remember that chicken and shrimp should only marinate for two hours due to their delicate flavours. But beef, pork, bison and lamb can chill in the fridge overnight.
Don’t use the leftover marinade as a dip for the finished meat... If you want something to dip your grilled meat in, save some marinade separately before you use it on the meat.
Dry Rub Burgers
A great recipe from Everyday Paleo. Try these with ground beef, pork or chicken. Super simple to make, these burgers make great "take along food" for lunches.
2.5 lbs ground beef, pork or lamb (you can also use ground salmon, chicken or turkey too!)
1.5 Tbsp chili powder
2.5 tsp paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp white pepper
Salt to taste
1. Mix dry rub ingredients together.
2. Form beef into patties (2 lbs makes 7 to 9 patties).
3. Pat both sides generously with the rub.
4. Let the meat sit in the fridge for 30 min. before cooking.
5. Grill or pan fry about 4 min per side. I use my "Foreman Grill" for this... works great!
Enjoy these with sliced red onion, tomato and crisp fresh lettuce... who needs the bun??
2.5 lbs ground beef, pork or lamb (you can also use ground salmon, chicken or turkey too!)
1.5 Tbsp chili powder
2.5 tsp paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp white pepper
Salt to taste
1. Mix dry rub ingredients together.
2. Form beef into patties (2 lbs makes 7 to 9 patties).
3. Pat both sides generously with the rub.
4. Let the meat sit in the fridge for 30 min. before cooking.
5. Grill or pan fry about 4 min per side. I use my "Foreman Grill" for this... works great!
Enjoy these with sliced red onion, tomato and crisp fresh lettuce... who needs the bun??
Guacamole-Stuffed Southwest Burgers
Yet another great recipe from Mark Sisson's "Daily Apple" website. Burgers with a Southwest vibe are stuffed with lime-spiked guacamole.
Servings: 4 to 6
Time in the Kitchen: 45 minutes
Ingredients:
Heat the grill to medium-high.
In a small bowl, mash the avocados with the lime juice, shallot and a pinch of salt. Set aside.
In a large bowl, mix together the meat with the garlic, cilantro, jalapeno or bell pepper, chili powder, cumin and salt.
Divide the ground meat into 6 even mounds. Split each mound in two and form two thin burger patties, one patty slightly bigger than the other.
Dollop a spoonful of avocado in the middle of the smaller patty, spreading it out slightly but making sure to leave a little rim around the edge of the meat.
Set the larger patty on top and fold/pinch the edges together and shape the burger in your hands to form a tight seal around the guacamole.
Repeat with the remaining five burgers.
Grill the burgers 5 to 7 minutes a side or until cooked to your liking.
Serve with hot sauce or salsa on top.
Mmmm Mmmm Mmmmmm....
Servings: 4 to 6
Time in the Kitchen: 45 minutes
Ingredients:
- 2 avocados
- Juice from 1/2 a lime
- 1 shallot, finely chopped
- 2 pounds ground beef (900 g)
- 2 garlic cloves, finely chopped
- 1/2 cup finely chopped cilantro (120 ml)
- 1 jalapeno pepper or small green bell pepper, seeded and finely chopped
- 3 teaspoons chili powder (15 ml)
- 1 teaspoon cumin (5 ml)
- 1 1/4 teaspoon salt (5 ml)
Heat the grill to medium-high.
In a small bowl, mash the avocados with the lime juice, shallot and a pinch of salt. Set aside.
In a large bowl, mix together the meat with the garlic, cilantro, jalapeno or bell pepper, chili powder, cumin and salt.
Divide the ground meat into 6 even mounds. Split each mound in two and form two thin burger patties, one patty slightly bigger than the other.
Dollop a spoonful of avocado in the middle of the smaller patty, spreading it out slightly but making sure to leave a little rim around the edge of the meat.
Set the larger patty on top and fold/pinch the edges together and shape the burger in your hands to form a tight seal around the guacamole.
Repeat with the remaining five burgers.
Grill the burgers 5 to 7 minutes a side or until cooked to your liking.
Serve with hot sauce or salsa on top.
Mmmm Mmmm Mmmmmm....