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Monday, December 19, 2011

Cooking Floyd: Dark Days Challenge: Dec. Week 3

The solution to this week's challenge feels like cheating.  It's not, it's exactly the result I was aiming for when I froze them: an effortless meal.  Stuffed Marconi Peppers.

When the peppers were coming in hot and heavy I stuffed, individually wrapped, and froze enough peppers for several winter meals.  The sausage I used was a product of Bright's Farm (click and scroll down) made from their pastured Tamworth hogs.

I simply put the frozen peppers in a pot with a pint and a half of our tomato sauce, covered the pot, set the oven for 375F, and walked away for a couple of hours.
During the cooking time the sauce thickened up and was flavored with the sausage.  A green salad, vinaigrette made with olive oil and home made white wine vinegar flavored with chive blossoms from the herb garden, a couple of leftover (slightly charred) toasts, and supper was ready.

3 comments:

  1. Stuffing the peppers in advance & freezing is brilliant! I'm going to have to do that next year with my (hopeful) garden haul. Beautiful meal!

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  2. Thanks Jes! Did the same with the tiny ones at the end of the season. Appetizer size!

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  3. Brilliant. Very delicious looking too. Love the idea of stuffing them and freezing them. Sincerely, Emily

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