Tag Archives: vegetables

Stuffed Red Peppers

For me, the best kind of recipes are those someone else shares with me and by the time I’m done listening to how it was made and how it tasted I am begging for the recipe.  Does that ever happen to you?

Tuesday at work by friend Bob was telling me about some stuffed red peppers he made. He got the recipe from his neighbor.  OMG! They sounded so delicious I decided a stop at the store on the way home because I made them last night!

Red Peppers in pan


Stuffed Red Peppers

  • 1 package ground turkey
  • 3/4 cup white rice
  • 1/2 cup to cup of red sauce (your choice)
  • 2 eggs
  • spices as you like
  • grated cheese (optional)

Cut the tops of the peppers and scoop out the insides.  Cut a small hole in the bottom as well.  Rise insides of peppers with water, then turn upside down on a paper towel to drain.

Mix the meat, rice, sauce and spices together .  Place peppers in a glass pan and stuff with meat and rice mixture. (Confession time, I forgot the eggs, but they were still moist).


Pour remaining sauce over the top.

sauce on top

Bake in a 35o degree pre-heated oven for 1 hour.  Add cheese on top and melt before removing the peppers from the oven.

Red Peppers in pan

Another confession.   For some reason, probably because I didn’t write it down,I cooked them on 325.  Do Not Do This!  I had to cook them longer to get the rice to cook! Smile  At any rate, they were delicious!  I hope you try them and remember to correctly follow the recipe.  lol


Cabbage Patch Soup

For those cold Fall/Winter evenings when you want something warm to hit your tummy Cabbage Patch Soup hits the spot.  I made a pot the other day and it was so good.  I got this recipe from one of my mom’s friends a long time ago.  She got it from the Cabbage Patch Restaurant in Snohmish Washington.  It’s one of my favorites.  I hope you enjoy.

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 Cabbage Patch Soup

1 1b ground beef 1 can kidney beans

2 Tbs. margarine 1 tsp. salt

1 medium onion 1 tsp chili powder

½ cup celery 1/8 tsp pepper

1 can tomatoes (soup size) 2 cups shredded cabbage

2 cups water

Brown meat. Add onion, and celery and sauté in 5 minutes. Stir in tomatoes, water, beans, salt, chili powder and pepper. Bring to a boil. Add cabbage and cook until tender.

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Roasted Cherry Tomatoes with Fresh Herbs

A couple of weeks ago my work group went to the Blue Ribbon Cooking & Culinary Center in Seattle.  The food was so good and they were nice enough to give us the recipes.

Tonight I made the Roasted Cherry Tomatoes with Fresh Herbs.  And may I just say YUMMY!!!!  These were like candy; sweet, plump and juicy.  Apologies, I forgot to take a picture but here’s one from our visit to Blue Ribbon.  I swear, mine looked the same way.

Blue Ribbon Culinary 091 Here’s the recipe…

4 cups cherry tomatoes
1/3 cup olive oil
1 pinch salt and fresh ground pepper
2 teaspoons parsley, chopped fresh
2 teaspoons basil, chopped

Coat sauté pan with olive oil and heat to medium-high heat.  Chop Basil and parsley and sauté until soft.  Add tomatoes for about 5 minutes, just enough to have them start getting soft.  Place on parchment paper.  Sprinkle with salt and pepper.
Place the tomatoes in an oiled roasting pan just large enough to hold them in one layer.


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