Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers

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Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?

Ingredients:

3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)

Instructions:

Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!

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I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.

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so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!

Thanks!

xoxo

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Oven Baked Fajitas

Oven Baked Fajitas

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 This is one of my favorite fast and easy go-to recipes. You can throw it all together (even ahead of time if you want) and just let it do it’s thing! I’ve made this a few times when we had company coming to visit for Friday night as I don’t really feel like slaving away after a day of work and want to hang with the guests too! 🙂 My only adjustment to this was that the first time I made it added the whole can of Rotel without draining at all and it was reallllly juicy so now I try to drain the tomatoes/chilies as much as possible. I’ll usually accompany this with my special homemade guacamole (to.die.for) and chips and just tortillas for the fajitas. Jake likes a little cheese on his, I don’t- so just pick whatever you want! Hope you enjoy!!!
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This is a separate time making this. But just proving you can use any ingredients you have on hand!

 Ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies (Drained as much as possible)
  • 1 medium onion, sliced
  • 2 large bell peppers, seeded and sliced (I use any color I feel like/have. Sometimes I even use those fun little colored peppers too!)
  • flour tortillas
  • Toppings such as cheese, sour cream, cilantro and guacamole – if you want
Instructions:
  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

See ?!?!? Easssssy Peassssy

xoxo

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Black Bean & Pepper Polenta Bowl

Black Bean & Pepper Polenta Bowl

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gluten-free, vegan option // yields 4-5 servings

for the onions + peppers
1 tablespoon coconut oil or any kind of oil you want
1 large red onion, sliced
1 1/2 sweet bell peppers, sliced
sea salt

Heat the oil in a large pan over medium heat.
Add the onion and peppers and stir frequently until just softened. 5-7 minutes.
Generously sprinkle with salt, stir, then reduce heat to med-low for about 25-30 minutes until fully golden brown and caramelized. Stir every few minutes. Seriously I know you’ll be tempted to use them right away before they are fully caramelized but the time it takes to caramelize is totally worth it!! DO ITTTT.

for the black beans
2 tablespoons coconut oil or any kind of oil you want
1 3/4 cup cooked black beans, if using canned- rinsed + drained
1 small can diced mild green chiles
1/4 cup no/low-sodium vegetable broth
1/4 cup salsa
1/2 tsp chipotle pepper powder
2 cloves minced garlic
1/2 tsp cumin
sea salt

Heat the oil in a pot over medium heat.
Add the garlic and stir for about 30 seconds – 1 minute until fragrant and ever so lightly(seriously hardly at all or it will taste bitter)browned.
Stir in the black beans, green chiles, veggie broth, salsa, chipotle, and cumin.
Bring to a boil, then reduce heat to simmer uncovered for 10 – 15 minutes until thickened and almost all of the liquid has cooked off, stirring occasionally.

for the polenta
1 cup dry polenta aka “corn grits”
1 1/2 cups water
1 1/2 cups low/no-sodium vegetable broth
3/4 cup freshly grated sharp cheddar cheese, * totally optional
few splashes of hot sauce (I used a little Franks and a little Siracha)
black pepper

**I used Bob’s Red Mill polenta grits, so be sure to check your package for exact instructions.**
Bring water + veggie broth to a boil.
Slowly stir in the polenta grits, reduce heat to simmer ( low)
Stir occasionally for 5 minutes.
Stir in the cheese [if using], hot sauce, and a few pinches of black pepper, then cover for 5 minutes before serving. If it thickens too much add a bit more water and heat over med-low until smoothed out and creamy.

The cheese is not necessary at all if you need this dairy-free or vegan. Honestly if I was making this just for me, I’d leave it out. I thought Jake would be more willing to try ‘scary’ polenta if it was cheesy 🙂

Once all the items are done, serve it up! I just put the beans and onion/pepper mix on top of the polenta and garnished with some cilantro and sliced avacado! It was verrrry good. Lots of flavors all coming together. Jake told me it tasted like a restaurant meal 🙂 awww love that man ❤

As always, thanks for stoping by my blog !

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