Savory Stuffed Onions Mushrooms Sausage And Bell Peppers Recipes

BEEF AND MUSHROOM STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
• Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
• Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SWEET AND SAVORY ITALIAN SAUSAGE WITH PEPPERS

Steps:

• Place sausage on a hot grill and cook until done. This may take about 45 minutes.
• Heat oil in a saute pan placed on grill. Add red onions, garlic, red bell peppers, and green bell peppers and cook until translucent. Add basil and scallions and cook for a few minutes. Once cooked, cut sausage into 2-inch long pieces, and arrange on serving platter with pepper and onion mixture. Serve with crusty bread or rolls.

SAVORY SAUSAGE AND PEPPERS

Steps:

• In a large skillet, brown sausage in oil over medium-high heat. Remove with a slotted spoon and keep warm. In the drippings, saute peppers and onion until crisp-tender., In a large bowl, combine the water and contents of one soup mix envelope (save the second envelope for another use). Add soup mixture, hot pepper sauce and sausage to the vegetables. Reduce heat; cover and simmer for 5 minutes or until thickened. Serve with rice.

BACON AND MUSHROOMS STUFFED PEPPERS

Steps:

• Preheat oven to 350.
• Line a baking sheet with foil and grease with cooking spray.
• Transfer cut peppers to prepared baking sheet.
• Sprinkle the insides with salt; set aside.
• Heat olive oil in a large skillet and add the bacon, mushrooms, and onions.
• Season with salt and pepper and cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until tender.
• Remove from heat and stir in parsley.
• Spoon the mixture into the prepared peppers.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake for 35 minutes, or until peppers are fork-tender.
• Serve warm.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS

Steps:

• Divide stuffing into three bowls.
• In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
• Sauté a cup of minced onion in butter or cooking spray.
• Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
• Preheat oven to 350°F.
• Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
• Add 1 (8-ounce) package cream cheese, softened.
• Mix well and stuff pepper halves.
• Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
• Stuffed Onions: Brush onions with olive oil.
• Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
• Top onion slices with a mound of stuffing and place on a baking sheet.
• Drizzle a bit of butter on top and sprinkle w/ grated cheese.
• Bake 20-25 minutes.
• Stuffed mushrooms: Remove stems from mushrooms.
• Chop stems fine.
• Coat mushroom caps with oil and set aside.
• Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
• Stuff caps with mixture.
• Place mushrooms on baking sheet.
• Drizzle tops with a bit of butter and a sprinkle of grated cheese.
• Bake 20-25 minutes.