ADVOCATE-TESTED RECIPE

Stuffed Bell Peppers

Makes 6-12 servings. Recipe is by Teresa B. Day.

6 large whole bell peppers plus 1 chopped bell pepper

2 pounds ground Italian sausage

2 tablespoons butter

2 tablespoons olive oil

8 ounces mushrooms, chopped

1 small onion, chopped

1 clove garlic, minced

1 teaspoon salt

½ teaspoon black pepper

2 eggs, beaten

3 cups shredded Fontina cheese, divided

½ cup panko breadcrumbs

1. Heat oven to 375 F. Lightly grease a rimmed baking pan.

2. Cut the whole peppers in half and remove the seeds and membranes.

3. In a large skillet, cook the Italian sausage until browned slightly and juices are clear. Drain.

4. In a deep Dutch oven, melt butter and oil. Add the chopped bell pepper, mushrooms, onion and garlic. Sauté until mushrooms and vegetables are tender. Season with salt and pepper.

5. In a separate bowl, whisk eggs, add 2 cups of cheese and breadcrumbs.

6. Turn heat off on sausage and pour in the egg and cheese mixture stirring quickly.

7. Once combined, fill the bell peppers halves with sausage mixture. Top with remaining cup of cheese.

8. Bake for 20 minutes until heated through and peppers are slightly tender. Serve warm.


ADVOCATE-TESTED RECIPE 

Quick Dinner Rolls

Makes 8-10 rolls. Recipe is by Teresa B. Day.

2 tablespoons coconut oil or shortening

3 tablespoons sugar

1 cup hot water

1 package active dry yeast (or 1½ teaspoons)

1 egg, beaten

1 teaspoon salt

2¼ cups all-purpose flour

1 tablespoon butter, melted

1. In a large bowl, mix the shortening, sugar and hot water. Mix in the yeast until dissolved. Stir in the egg, salt and flour.

2. Allow the dough to rise until doubled in size, about 30 minutes to an hour.

3. Pinch a fist-sized piece of dough then lightly roll in flour and place on a baking sheet. Or, grease 8 to 10 muffin cups and place dough in cups. Allow to rise again until doubled in size.

4. Heat oven to 425 F.

5. Bake 10 minutes until lightly browned on top. Brush with butter before serving.