It’s Friday folks so that means no meat for us so I wanted to share another quick meatless meal. We make Pasta Primavera several times a year. I add different vegetables every time. This time I used vegetables that I had in the refrigerator. I was missing a frozen bag of peas but I highly recommend using peas in your Primavera. The beautiful thing about Primavera is you can make it so many different ways: butter/olive oil sauce, red sauce, Alfredo sauce, and so on. Our favorite is a light butter/olive oil base.
- 1 Bag of Spaghetti or any choice of pasta noodle (17.6 ounces)
- 3-4 Cups of Mixed Vegetables (cut carrots in match sticks, zucchini and squash in match sticks or quartered, and cut cauliflower)
- 1 Medium Onion, chopped
- 4 Garlic Cloves
- 4-5 Tablespoons of Butter
- 3 Tablespoons of Olive Oil
- 1 Tablespoon of Italian Seasonings
- Sea Salt and Fresh Pepper to taste
- Dash of Cayenne or Crushed Red Pepper (optional)
- Fresh Grated Parmesan Cheese
- Prepare pasta according to directions. Meanwhile, cut and prepare all vegetables.
- Heat the olive oil in a large wok or saucepan over medium to high heat. Add the onions and fresh garlic along with the cauliflower and carrots. Cook for 4-5 minutes. Add the butter and the zucchini and squash. Cook for another 4-5 minutes or until vegetables begin to soften.
- Next, add the Italian seasonings, sea salt, pepper, and red pepper. Add pasta to pan and toss lightly.
- Heat on low heat for 3-6 minutes or until heated through.
- Serve with fresh grated parmesan cheese.
There is nothing better than getting that “hand me down” recipe passed on from generations. This stuffed pepper recipe is compliments of my awesome mother in law, Nancy Sievers. I’ve been making this recipe for over 12 years. Making recipes from your childhood brings back so many fond memories so we agreed to have some recipes from each side of the family. It has worked out great!
This recipe is another favorite in this household. I love it and my kids love it. Do my kids eat the pepper? No, except my 10 year old, Jack, who has a very sophisticated palate. He loves everything. He may not eat the entire pepper but he will eat a lot of it. Heck, the best part of this recipe is the stuffing anyway.
It’s super easy to make. You can even make these peppers in advance…refridgerate or freeze. One key to this recipe is the last 15 minutes of cook time…make sure you do not forget to uncover and let them get a little browned on top, without drying out of course.
- 4 Large Green Peppers (prefer 4 lobes)
- 2 Cups of Boiling Salt Water
- 1 Can Tomato Sauce (8 ounces)
- 1/2 Pound of Ground Beef
- 3/4 Cup of Rice
- 1 Teaspoon of Salt
- 1/4 Teaspoon of Pepper
- 1 Tablespoon or more of Chopped Onion
- Dash of Crush Red Pepper (optional)
- Heat oven to 350 degrees.
- Cut a thin circular slice from the stem of each pepper. Wash inside and out, removing all seeds and membranes.
- Cook peppers in boiling water for 5 minutes. Drain and cool.
- Mix all the other ingredients together in a large bowl.
- Stuff Peppers lightly with the meat mixture. Stand upright in a baking dish.
- Cover and bake 45 minutes. Uncover peppers and bake another 15 minutes.
Stuffed peppers are not complete without ketchup! I double this recipe every time I make it because it is so easy and we gobble it up every time.