Recipes: Mini-Peppers Stuffed With Italian Sausage

MINI-PEPPERS STUFFED WITH ITALIAN SAUSAGE

Makes 30.

Note: The mini-peppers (small finger-sized bell peppers) tend to be packaged together. Freezing the mozzarella for about 30 minutes make it easier to chop. From Gail McMillan.

• 30 sweet mini-peppers (see Note)

• 2 to 3 tbsp. olive oil, divided

• 1/2 c. chopped onion

• 1 tbsp. minced garlic

• 8 oz. fresh mozzarella cheese, diced into small pieces

• 1/2 c. shredded Parmesan cheese

• 1/2 c. shredded Romano cheese

• 1/2 c. sour cream

• 1/4 c. chopped fresh basil

• Salt and pepper, optional

Directions

Preheat oven to 350 degrees. Cut off the top of the mini peppers and seed them, but keep them whole. Set aside.

Using a 10-inch sided pan, warm 11/2 tablespoons olive oil over medium heat. Sauté the onions until soft, about 5 minutes. Add the garlic for the last minute so that it becomes fragrant. Remove to a small bowl.

Add the rest of the olive oil and bring heat to medium high. Brown the sausage. Drain the browned sausage on paper towels. In a large bowl, mix the sausage with the cheeses, cooked onion and garlic, sour cream and fresh basil. Add bread crumbs to bind. Season with salt and pepper, if desired.

Nutrition information per serving:

Calories78Fat6 gSodium174 mg

Carbohydrates2 gSaturated fat3 gCalcium110 mg

Protein5 gCholesterol12 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 high-fat meat, 1/2 fat.

Makes 24.

Note: From Naomi Peterson.

• 24 slices white or wheat bread

• 6 tbsp. butter, divided, plus additional butter for final topping, divided

• 3 tbsp. finely chopped shallots

• 2 tbsp. flour

• 1 c. heavy cream

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 1 tbsp. finely chopped parsley

• 1/2 tsp. lemon juice

• Freshly grated Parmesan cheese

Directions

Preheat oven to 400 degrees.

To make crust: Cut 3-inch rounds from bread. Coat mini- muffin tins with 2 tablespoons butter. Press rounds into tins. Bake for about 10 minutes.

To make filling: Melt 4 tablespoons butter and add shallots and mushrooms, stirring thoroughly to coat. Cook slowly until liquid is gone. Whisk in flour and cream. Bring to a boil, then lower heat to a simmer and cook for 1 to 2 minutes, stirring constantly. Remove from heat, and add salt, pepper, parsley, chives and lemon juice. Let cool.

Top bread cups with mushroom filling and sprinkle with cheese. Dot with butter and bake for 10 minutes.

Nutrition information per serving:

Calories90Fat7 gSodium101 mg

Carbohydrates6 gSaturated fat4 gCalcium23 mg