Susies Stuffies Recipes

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S BREAKFAST CASSEROLE

Steps:

• Whisk eggs, milk, salt, and black pepper together in a bowl.
• Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
• Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.