When I stopped at Treadway Gardens the other day, I bought a box of Italian stuffing peppers. I love to fill them with a mixture of meat, a grain, and veggies, wrap them in foil and then freeze them. The concoction was a mixture of Italian sausage, Fregola Sarda, onions, carrots, broccoli, kale, zucchini, mushrooms, garlic, mozzarella and Parmesan cheeses, and marinara sauce. I made 15 stuffed peppers and still had 9 left over. Grill master T charred the rest on the grill and then I chopped them up to have roasted red peppers for a while.
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