Baked sausage and chard casserole |
Because I just bought ingredients willy-nilly today ::blush::, I wound up with a boatload of filling for 4 peppers. Which worked out well because it yielded a second bonus dish! You could also halve the filling recipe to just make 4 peppers, or use all the filling for 8 peppers.
The peppers are freezable and crockpot-able; the bonus casserole is freezable (possibly crockpot-able, too, but someone will have to experiment and report back to me on that one). By the way, my kids LOVED this casserole, even the one who doesn't like veggies.
Quick and Easy Hungarian Peppers with Bonus Sausage-Chard
Casserole
Makes 4 stuffed peppers + 4 servings of casserole, or 8 peppers
Makes 4 stuffed peppers + 4 servings of casserole, or 8 peppers
4 large red bell peppers (or 8, if not making casserole)
1/4 large onion, chopped
¾ cup parsley, minced
2 tbsp bacon fat
½ tbsp paprika
1 lb. ground beef
1 lb. Italian sausage
2 cups cooked rice
1 egg
Salt and pepper to taste
2 cups frozen greens (if making casserole)
Slice tops off of peppers and set aside. Core peppers. Finely chop pepper tops, onion and parsley.
Heat bacon fat over medium heat. Add paprika and saute 1 minute. Add peppers, onion and parsley and saute 5 minutes, until lightly browned.
Frozen peppers in cake pan for crockpot fit check |
To make casserole, spread greens on bottom of 8x8 pan (disposable or metal pan, preferably). Spread remaining filling on top of greens. Wrap in foil to freeze.
To cook peppers, thaw. Put in crockpot with 1/2 cup water, broth, or wine and cook on LOW for 8-10 hours. Alternately, cook covered in oven with 1/2 cup liquid at 350F for 1 hour. You can put these in the crockpot still frozen if you can make them fit.
To cook casserole quickly, thaw. Bake at 350F for 1 hour, covered. Remove foil for last 10 minutes or so of baking to brown. To cook from frozen, bake at 350F for 2-3 hours until cooked through. Pin It
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