Tag Archives: dinner

Sausage, Goat Cheese + Arugula Stuffed Peppers

19 Jun

Growing up, my mom made stuffed peppers pretty often.  Hers were usually whole bell peppers, stuffed with rice, ground beef, and some kind of tomato sauce.  They were so much a part of our regular rotation that I absolutely hated them.  They were always overcooked or undercooked, never an enjoyable texture.  I think I actually hated bell peppers for a long time because of that particular meal.  It got to the point that I would just empty the pepper of its stuffing and discard it completely.

Oh, I’ve tried to get on board.  I’ve only made stuffed peppers a handful of times as an adult and they just never turned out great.  Until now.  For me, I can say that halving the pepper lengthwise and using the peppers as boats instead of urns makes all the difference.  That and an amazing low-carb stuffing.

Sausage-Goat-Cheese-Arugula-Stuffed-Peppers-NEW


Sausage, Goat Cheese, & Arugula Stuffed Peppers (original recipe from Cook Like A Champion)

  • 2 medium bell peppers
  • half an onion, diced
  • 2/3 lb. hot Italian sausage (use whatever sausage you want!), no casing
  • 2 oz. soft goat cheese
  • 2 handfuls arugula
  • salt, pepper, olive oil
  • Parmesan Reggiano to garnish

Preheat the oven to 400*F and sautee onion in about 1 T. olive oil until translucent.  Then, add the sausage and cook until browned and crumbly.  While the sausage is cooking, slice the bell peppers in half lengthwise to remove stems and seeds.

Stuffed-Peppers-Empty

When the sausage is browned, add the goat cheese and arugula.  Mix until the goat cheese is combined and the arugula has wilted.

Stuffed-Peppers-Goat-Cheese

stuffed-peppers-arugula

I didn’t add any salt or pepper until the arugula is wilted and I can taste the actual mixture.  Here is where you can season it to your taste!  I used fresh ground pepper, sea salt, and some crushed red pepper flakes because I like a little heat.

stuffed-peppers-sausage-stuffing-mixture

Once seasonsed, spoon the mixture into the bell pepper boats and top with the smallest amount of Parmesan Reggiano.

stuffed-peppers-filled

I baked mine for about 18 minutes – until the peppers were soft, not mushy and not crunchy!

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Yes in every single way.  The only reason I see to eat low-carb dinner is to save room for the most important carb.

Oh and before we move on, I just wanted to share how amazing a one pot dish is for clean-up:

one-pot-dinner-kitchen

sweet nothingness

Since I have the absolute best customers in the world, I got this piece of majestic art as a tip earlier in the week!  I knew I had to get it extra cold and save it for the hottest, muggiest day of the week – which was most definitely yesterday.

white-sky-brew-gentlement-chai-wheat


(Disclaimer: No, I wasn’t prompted to blog about this or even mention it!)

Um….wow.  Wow.  Wow.  Wow.  White Sky Chai Wheat beer from The Brew Gentlemen.  This beer is everything I hoped a beer could ever be.  The chai undertones are phenomenal, all clovey and gingery and cardamomy (hello, fall in my mouth) and the taste is just incredibly smooth.  This may be the best beer I’ve ever had in my entire life.  Sorry, North Country Brewing but you’ve been bested by Braddock’s newest brewers:  The Brew Gentlemen.  I 100% intend on heading over there for a full report!  I don’t care how many beers I have to try, I will do what I have to for you guys!  Oh, to be young and have a higher alcohol tolerance again.

Pumpkin Pasta Sauce

14 Oct

Fall is in full swing and I have been insanely busy.

My cloth diaper/laundry service is in the process of moving into our new facility, I’m working on my graduate research AND I was recently elected to the executive board of the Real Diaper Industry Association.  Needless to say, I have had very little time to blog.

Here is a little teaser that I’ll leave you with until I can devote more time to SFTS:

Ravioli with Pumpkin Sauce (from Cooking During Stolen Moments)

Melt 1/4 c. butter in a large sauce pan over medium heat.  Then, add 1 medium, minced shallot and 3 cloves minced garlic; cook until the shallot and garlic begin to brown.  Then, add 1 can of pumpkin, 1/8 t. nutmeg, salt and pepper.  Reduce heat to medium-low.  I let this sit for a few minutes to integrate the flavors and grab the next ingredients.  You will need 1/2 c. chicken stock and 3/4 c. milk.  Cook over low heat until the sauce thickens up – I tasted while its thickening, adding more salt and pepper.  Then, right before spooning over the prepared ravioli – I added a 1/4 c. of flat-leaf parsley.

It took the ravioli longer to cook than it took to make this sauce from scratch.  Just sayin’.

It was AMAZING!  I was hesitant to dive into Pinterest, but the recipes I try get better and better.

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