I can’t believe I am saying this, but this is the 200th recipe I have posted on The Petite Beet! It feels like just the other day that I decided to start my little blog. Thanks to everyone who has followed me on my cooking journey the past 4 years! If I had known this was my 200th recipe, I would have posted something a little more exciting than a sandwich, but after noticing the mass amounts of peppers and onions I have been hoarding the past two weeks, I decided I needed to do something about it – and what better way to solve that problem then to stuff them all into a roll the same size of my entire body, right?
Also, a big thank you to Nextdoorganics, the wonderful CSA here in NYC where I have been getting my weekly produce from each week. At least 150 of these recipes have been made using their items. You guys are the best!!
Ingredients: (serves 2, or 1 very hungry person)
2 sausages (I used some cheddar pork Bratwurst from Whole Foods)
1 large white onion, cut into slices
1 large green bell pepper, cut into slices
1 large red bell pepper, cut into slices
1 medium fennel bulb, but into slices
Salt and pepper
Provolone cheese slices
1 large Italian sandwich roll
Start by cooking up the sausage in a large pan, turning until all sides start to brown. Remove and set aside. In the same pan, saute the onion and fennel in olive oil for about 5 minutes over medium heat. Add the peppers, salt and pepper to taste, then continue to cook for about 10 minutes, or until all the veggies are nice and cooked down. Add the sausages back to the pan and cook for a few more minutes.
Cut the roll in half length-wise, but not all the way through. Sometimes I like to hollow out a little of the bread to make more room for the actual filling. Fill with the sausage and pepper mixture and top with provolone cheese. Place under the broiler for about 1-2 minutes, or until the cheese is melted. Keep an eye on it though as you don’t want it to burn. Plate and inhale entire sandwich.
Who doesn’t love sloppy joes! They’re so yummy, and messy, and awesome. My mom used to make them with the Manwich sauce and they were so good. I had some ground beef on hand and thought I’d give it a shot as I’ve wanted to try making them for a while. Another really easy recipe that I will definitely be making again soon. I got some sweet brioche buns which were a nice alternative to the potato buns that I really wanted, but couldn’t seem to find anywhere. Knowing the sauce would likely make the bread soggy, I toasted the buns with a little butter under the broiler so they’d hold the sloppy joes a little better. All in all a successful dinner! I think next time I’ll add some roasted poblano peppers to the mix as well.
1 lb 85% lean ground beef
1/2 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
2 celery stalks, finely chopped
1 large garlic clove, finely chopped
1/4 cup ketchup
1/4 cup barbeque sauce
1 cup water
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Salt and pepper to taste
Add a tablespoon of olive oil to a large skillet or dutch oven over medium heat. Cook the beef until browned. In the meantime, chop all of the vegetables and set aside. In a separate large bowl, whisk together the ketchup, BBQ sauce, water, tomato paste, vinegar, Worcestershire sauce, and brown sugar. When the beef is browned, add the garlic and cook for a minute or so, then add the onion and pepper mixture. I did not drain the liquid from the beef because I bought lean meat so there wasn’t much to drain. If you have fattier beef and there’s a lot of liquid, drain most of it out and just leave a little. Once the onions and peppers have cooked down for 5 minutes or so, add the wet ingredients and mix well, scraping up any bits from the bottom of the pan. Salt and pepper to taste, then cover and simmer on low for 20 minutes. Remove the lid and continue to cook for another 15 minutes to allow it to thicken a little. Lastly, butter each side of the bun and toss under the broiler for a minute or so until toasted. Plate and spoon sloppy joe mixture onto your bun! Enjoy with lots of napkins.
I was excited this week when I got some huge green bell peppers in my CSA bag. I love stuffed peppers and decided right away that was what I was going to make. The only thing I had to purchase was some Italian sausage, but other than that I had everything else! I love when that happens.
1/2 cup long grain brown rice
2 large green bell peppers
1/2 large white onion, diced
4 large white button mushrooms, diced
Handful cherry tomatoes, quartered
1 Italian sausage
1/2 cup grated Parmesan cheese
1/4 cup shredded asiago cheese
Salt and pepper
Start by cooking the rice per the package instructions and setting the oven to 375 degrees. Chop the tops off the bell peppers and remove all the seeds. Dice up the tops of the pepper and set aside. If the peppers are too round on the bottom to stand up alone, slice a little off to even it out. Next, dice up the onion, mushrooms, and tomatoes. Add a tablespoon of olive oil to a skillet over medium heat and cook the onions and peppers until soft, about 3 minutes. Remove and put in a side bowl. Add another tablespoon of olive oil to the same skillet and add the sausage (which has been removed from its casing) and cook until browned. Add the onion pepper mixture back in along with the mushrooms and tomatoes and cook a minute or so. Sprinkle in some garlic powder, salt and pepper. Lastly, add the rice and Parmesan cheese and mix together. Fill the peppers with the mixture and place in a dish that has been sprayed with olive oil or non-stick spray. Cook for 30 minutes, remove from the oven and add the asiago cheese, then cook for another 5-10 minutes or until the cheese is completely melted. Enjoy!