Stuffed Peppers

From Food Network

Ingredients

• 3 tablespoons cooking oil
• 1 cup chopped celery
• 1 bell pepper, chopped
• 1 onion, chopped
• 1/2 pound breakfast sausage
• 2 garlic cloves, finely diced
• 8 ounces cream cheese
• 1/3 cup freshly chopped parsley leaves
• 1 tablespoon hot sauce
• 1/4 cup bread crumbs
• 20 Anaheim or Poblano peppers, cut in 1/2, seeds removed

Directions

In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool. 

Preheat oven to 400 degrees F. 

Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops. 

Sasuage and Sweet Pepper Sandwich

From John Mitzewich

Ingredients:

• 2 tbsp olive oil
• 1 large red bell peppers, seeded, cut into half-inch strips
• 1 large green bell peppers, cut into half-inch strips
• 1 yellow onion, halved, and cut in quarter-inch slices
• 2 cloves finely minced garlic
• 1 tsp white wine vinegar
• pinch of cayenne
• salt and fresh ground black pepper to taste
• 4 grilled Italian hot or sweet sausage
• 4 soft rolls, split

Preparation:

Add the olive oil, pepper strips, and onion to a cold, large skillet, and turn on the heat to high. When you can hear the peppers and onions sizzling, reduce the heat to medium, and sauté for 8-10 minutes, or until the peppers and onions become soft and sweet. Add the garlic, and cook for one minute, stirring. Turn off the heat and add the vinegar, cayenne, salt and fresh ground black pepper to taste. 

Divide the hot pepper mixture evenly over the four rolls and grilled sausages.

Kale Slaw with Peanut Dressing

From Martha Stewart

Ingredients

• 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) [use 1 bunch, reserve sauce to not overdress] 
• 1 yellow, orange, or red bell pepper
• 2 carrots, thinly sliced crosswise
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup salted peanuts
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/4 cup salted peanuts

Directions

1. Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
2. Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
3. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.