I loved these kind of ideas when I was working and/or raising the kids. I though of you all (poor babies
) and your frantic week night dinners when I played with this dish.
I made the whole amount of filling for the C@H stuffed peppers last week, but only made 4 peppers, so had lots left over. so, here an idea for y'all.![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/wink.gif)
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This is such a versatile mixture to have on hand when you are short of time. I stuffed pepper one night, added a portion of it to some roasted tomato soup for an evening dinner, also added it to a tortilla with lettuce, onion, fresh tomatoes for a taco/burrito thing. I have a portion left and I think I’ll add it to some pasta with a little Parmesan/Asiago.
Jambalaya Pepper Filling – adapted from:
C@H, Issue #43, Feb. 2004
2 cups cooked rice
8 oz. turkey kielbasa, cubed
8 oz. boneless, skinless chicken breast, cubed
Note: sub the above meat with ground beef, ground turkey, or a combination of any of these)
1 T. olive oil
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 T. Cajun spice mix, see below
2 large cloves garlic, minced
14.5 oz. can diced tomatoes
Sauté kielbasa and chicken in oil in a skillet for 2 minutes. Add vegetables, spice mix, and garlic, cook 3-5 minutes. Stir in cooked rice and tomatoes; simmer 5 minutes or until tomato liquid is absorbed. Cool mixture slightly; transfer to a bowl and refrigerate until needed.
Cajun Spice mix – makes 2 T. add all of it to the above mixture.
Combine:
1 tsp. each: paprika, kosher salt, garlic powder
1/2 tsp. each: black pepper, onion powder, cayenne, dried oregano, dried thyme
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Darn near takes care of a week's worth of dinner and the flavors differ so you don't feel you're eating the same darn thing.
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/wink.gif)
I made the whole amount of filling for the C@H stuffed peppers last week, but only made 4 peppers, so had lots left over. so, here an idea for y'all.
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/wink.gif)
--------
This is such a versatile mixture to have on hand when you are short of time. I stuffed pepper one night, added a portion of it to some roasted tomato soup for an evening dinner, also added it to a tortilla with lettuce, onion, fresh tomatoes for a taco/burrito thing. I have a portion left and I think I’ll add it to some pasta with a little Parmesan/Asiago.
Jambalaya Pepper Filling – adapted from:
C@H, Issue #43, Feb. 2004
2 cups cooked rice
8 oz. turkey kielbasa, cubed
8 oz. boneless, skinless chicken breast, cubed
Note: sub the above meat with ground beef, ground turkey, or a combination of any of these)
1 T. olive oil
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 T. Cajun spice mix, see below
2 large cloves garlic, minced
14.5 oz. can diced tomatoes
Sauté kielbasa and chicken in oil in a skillet for 2 minutes. Add vegetables, spice mix, and garlic, cook 3-5 minutes. Stir in cooked rice and tomatoes; simmer 5 minutes or until tomato liquid is absorbed. Cool mixture slightly; transfer to a bowl and refrigerate until needed.
Cajun Spice mix – makes 2 T. add all of it to the above mixture.
Combine:
1 tsp. each: paprika, kosher salt, garlic powder
1/2 tsp. each: black pepper, onion powder, cayenne, dried oregano, dried thyme
---------
Darn near takes care of a week's worth of dinner and the flavors differ so you don't feel you're eating the same darn thing.
![](/ssl_proxy.php?url=/ubbthreads/images/graemlins/smile.gif)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com