Happy Friday!! This week, I have been craving fresh foods! I went a little overboard in produce section of the grocery store when I returned home from my back to back work conferences, and I’ve been loving all the fruits and veggies I selected!
While I was craving fresh, I’m not going to lie… the strong smell of pizza got to me at the airport on Tuesday afternoon. Soon, my mouth was watering and I was longing for pepperoni! Instead, I created a pizza-inspired stuffed pepper for dinner that night, with a kalamata olive and artichoke kale salad as a side!
Pizza Stuffed Peppers
2 red bell peppers
3 chicken hot italian chicken sausage, sliced (or pepperoni if you’d prefer the real deal!)
1 cup cooked brown rice
1 cup sliced baby bella mushrooms
4 medium size tomatoes
3/4 cup dry white wine
3 cloves garlic, minced
1/4 cup chopped sweet onion
2 Tbs tomato paste
1/4 cup DF shredded mozzarella cheese
handful fresh basil
Preheat oven to 350. While oven is heating, core peppers. Place peppers in oven for 20 minutes. In pan, stir together wine and tomato paste and heat until reduced by half. Add in garlic, onion, and tomatoes and cook on low until the tomatoes burst. Smash tomatoes to make the “sauce”. Keep on low/simmer. Meanwhile, in another pan, sautee mushrooms and sausage. Mix together rice, mushrooms, and sausage into the sauce. Stuff the sauce mixture into the peppers and return to the oven for 15-20 minutes until peppers are cooked and soft. Sprinkle with cheese and place under the broiler until the cheese is melted. Sprinkle with fresh basil leaves before serving.
Kalamata Olive & Artichoke Kale Salad
1/4 cup kalamata olives
1/4 cup chopped marinated artichoke hearts
2 Tbs lemon infused olive oil
Rosemary, garlic, any spices you would like to enjoy!
Mix together in a big bowl and let marinade for 30 minutes to several hours.
While killing time in the airport, I came across a post from a friend on Facebook, who made some cute cucumber sandwiches- what a great, fresh idea to sub a cucumber for bread in these tasty sub sandwiches! I made homemade white bean hummus to fill the sandwich and stuffed the rest with fresh veggies- YUM! 🙂
White Bean Hummus
1 can cannelloni beans
1 clove garlic, minced
Juice of 1/2 lemon
Smoked paprika to taste
Salt & Pepper to taste
1 Tbs Olive Oil
Put all ingredients, except for the olive oil, into a food processor. Mix until smooth. Add in olive oil until it’s the consistency you’d like.