Bell peppers in general are loaded with lot’s of nutrients, such as vitamin C, thiamine, vitamin B6, beta carotene, and pholic acid.  They also contain a large amount of phytochemicals that have exceptional antioxidant activity.   Now after researching I learned that RED bell peppers contain lycopene which is a carotene that helps to protect against cancer and heart disease, according to this link here.  Please enjoy!

For more red curry recipes, click here. 

• 2 tbsp. olive oil
• 1 sweet onion, chopped
• 3 garlic cloves, chopped
• 1 lb. pork tenderloin, cut into 2-inch pieces
• 1 red bell pepper, sliced into 3-inch pieces
• ¾ lb. cremini mushrooms, quartered
• 1 tbsp. red curry paste
• 1-1/4 cup, lite coconut milk
• 2 tbsp. soy sauce
• 1-large can tomatoes, peeled and chopped
• 1 cup chopped fresh cilantro
• 1 tbsp. yogurt per serving, spooned on top (optional)

In a large non-stick frying pan, heat your oil to a medium heat.   Add your onion, stirring often until slightly softened.  Add your garlic and continue stirring for about 2 minutes.  Add your pork, and continue cooking until lightly browned.  Add the bell peppers, mushrooms, and curry paste (making sure your curry paste is well combined).  Continue stirring until mushrooms and bell peppers are slightly limp.  Add your soy sauce, reduce heat to medium low and cook for another 2 minutes.  Add your coconut milk, bring to a boil, and simmer until the sauce has reduced and thickened, about 5 minutes.

Lastly, add the tomatoes and cilantro, stirring to combine, and continue simmering for another 5 minutes before serving.

Serves: 4

Total time: 60 minutes

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Also, please check out this recipe for the “Glazed Smoked Ham” that we have been feasting on, it was by far the best ham we have ever done.  Tyler Florence from the foodnetwork created it, no wonder it was so good!

For more stuffed bell pepper recipes, click here. 

• 2 large green bell peppers
• 1 ½ cups ground cooked ham
• 1 cup cooked brown rice
• 1 tsp. garlic powder
• 1 tsp. red pepper flakes
• Fresh ground black pepper to taste
• 1 small can tomato sauce
• 3 slices cheddar cheese

Preheat oven to 300 degrees.

In a large pot bring water to boiling.  Prepare your bell peppers for par-boiling; slice top of bell peppers, removing seeds and white pith from the inside.  Place your bell peppers into the boiling water, and boil until just barely tender, about 4 minutes.  Remove immediately, set aside and let cool.  In a large bowl combine ground ham, cooked brown rice, garlic powder, red pepper flakes, fresh ground pepper, and ¾ of the can of tomato sauce.  Take 1 piece of your cheddar cheese and chop into very small pieces, add to your ham mixture  and combine thoroughly.

In a medium casserole dish, spread bottom with 1 tbsp. tomato sauce and a little olive oil to lightly coat.  When bell peppers have cooled enough to handle fill tightly with your ham mixture, place in your casserole dish and pour remaining tomato sauce over your stuffed bell peppers.  Cover loosely with foil and bake in oven for about 20 minutes or until heated through.  Remove foil, top with 1 slice of cheddar cheese and continue baking until cheese is melted.  Serve immediately.     

Serves: 2

Total time: 60 minutes

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1. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
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For more Ziti recipes, click here. 

• 4 tsp. plus 1 tbsp. olive oil
• 1 lb. sweet Italian sausage
• 1 eggplant cut into ½” cubes
• 1 sweet yellow onion, chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1-28oz. can crushed plum tomatoes, juice included
• 5 oz. ziti, cooked al dente
• ¼ cup chopped fresh basil
• ½ cup rinsed chopped kalamata olives
• 2 ½ cups shredded mozzarella
• Salt and pepper to taste
• ½ cup fresh grated parmesan cheese

Preheat oven to 400 degrees.  In a 10” nonstick pan over medium heat, add 2 tsp. olive oil and brown sausage to nice golden brown, drain on paper towels.  Add 2 tsp. olive to your pan over medium heat and brown eggplant for 6 minutes until slightly soft.  Transfer to a large bowl.  Add 1 tbsp. olive oil and brown onion over medium heat until soft; add garlic and cook 1 minute.  Add wine, increase heat to medium-high and bring to boil, scraping up brown bits.  Cook 3 minutes, add tomatoes with juices, simmer 10 minutes.

Add sausage, pasta, basil, olives, 2 cups mozzarella, and tomato sauce to bowl with eggplant; stir to combine.  Season with salt and pepper.  Transfer back to your nonstick pan (or casserole dish).  Sprinkle with ½ cup mozzarella, and fresh grated parmesan.  Cover, bake 25 minutes.  uncover, broil at 500 degrees for 5 minutes.

Serves: 6

Total time: 60 minutes

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For more meatloaf recipes, click here to check out a website dedicated just to meatloaf.

• 1 medium onion chopped
• 1 tbsp. butter
• 1 ½ lbs. lean ground beef
• ½ b. ground Italian pork sausage
• 1 cup dry bread crumbs
• ¼ cup red wine
• ½ tsp. salt
• 1 tbsp. Worcestershire
• 1 large carrot grated
• ½ tsp. each oregano leaves, and pepper
• ½ cup chopped parsley
• 2 eggs

Preheat oven to 325 degrees.  In a medium fry pan, sauté onion in butter until limp, about 5 minutes.  In a large bowl, add the onion, and the remaining ingredients.  Mix well with your hands.  Place in a large casserole dish.  Using your hands form meat into a loaf.  Bake uncovered for 90 minutes. 

Serves: 8

Total time: 30 minutes to prepare, 90 minutes to cook.

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Looking for a website that is dedicated to just baby back ribs, click here.

• 4 lbs. back ribs 
• ½ cup soy sauce
• 1 cup orange marmalade
• ½ tsp. garlic powder
• ½ tsp. ground ginger
• ¾ cup water
• Pepper to taste

Preheat oven to 425 degrees.  Place back ribs meaty side down, in a shallow roasting pan.  Roast for 35 minutes.  Remove from oven, tilt pan allowing the fat drippings to go into one corner.  Spoon out excess fat from pan.  Now turn ribs meaty side up.  Lower oven to 350 degrees.  Cook for 75 minutes.  Meanwhile prepare your marinade, by adding all of the above ingredients in a bowl, mix well.  After 75 minutes, pour over back ribs.  Continue cooking for another 30 minutes, basting occasionally with marinade.

Serves: 6

Total time: 2 hours and 20 minutes

If you enjoyed this post, you may also like...

1. Tennesse Pork Ribs

For more recipes with brats, check out cdkitchen.com

• 2 sheboygans (ball park pork bratwurst) 
• 1 onion roughly chopped
• 2 cups sauerkraut, slightly drained
• 4- tbsp. olive oil for browning
• 2 – sourdough rolls
• Guldens mustard
• coleslaw (optional)

Heat oven to 350 degrees.  In a large non-stick pan, pour in olive oil and bring to a medium low heat.  Place sheboygans in one corner, then onions in the second corner, with sauerkraut in the last corner.  Saute, turning every 4 to 5 minutes until onions and sauerkraut are soft, and nicely browned (about 45 minutes).  Your sheboygans will be nicely browned, as well.  Cut your sourdough rolls in half and gut to your satisfaction.   Heat your rolls for about 4 minutes to soften, and lightly brown.  To assemble your sandwich, spread with guldens mustard (or  mustard of your choice), then cut your Sheboygan in half lengthwise and place on the the mustard side.  On the other side spoon the desired amount of onions, sauerkraut, and coleslaw (optional).  And just so you know, the coleslaw is SO GOOD!

Serves: 24

Total time: 60 minutes

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For  more casserole recipes, from Best-Casserole-Recipes.com, click here .

• 1 package bow tie noodles
• 2 packages frozen chopped spinach, thawed and drained
• 2 cups sour cream
• 1 1/2 cups grated fresh parmesan cheese

Meat sauce

• 1 lb. lean ground beef
• 1/2 lb. bulk pork sausage
• 1 large onion chopped
• 1 garlic clove chopped fine
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 cup red wine
• ½ cup water
• ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste

While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente.  Drain, and place back into pot.

Meat sauce

To a large lightly oiled skillet, add your beef, pork, and onion.  Combine well and cook until meat looses it’s pinkness.  Add garlic and cook until vegetable’s are soft but not brown.  Add tomato sauce, tomato paste, red wine, water, and spices.  Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.

Pour meat sauce into pot with noodles, stir to combine and let cool.  In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely.  Sprinkle with half the parmesan cheese.  Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)

Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.

Serves: 8

Total time: 60 minutes

If you enjoyed this post, you may also like...

1. Bertha’s Beef Stroganoff
2. Beef Cabbage Rolls With Sauerkraut
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For more asparagus salad recipe’s, click here.

• 2 lb. thick asparagus, cut into 2″ pieces
• 2 tbsp. each fresh lemon juice, and Dijon mustard
• 3 tbsp. olive oil
• ¼ cup each chopped fresh basil, chives, and cilantro
• 1 cup thinly sliced red onion
• ¾ cup toasted pine nuts
• 2 oz. feta cheese, crumbled
• ½ tsp. freshly ground black pepper
• ½ lb. bacon

Bring a large pot of salted water to a boil.  Drop asparagus into boiling water, and cook stirring until bright green and slightly softened.  Drain and rinse with very cold water.  Meanwhile, cook bacon, cool, and chop into small bite size pieces.

In a large bowl, whisk together lemon juice, Dijon mustard, and fresh herbs.  Add asparagus, onion, pine nuts, feta, bacon, pepper, and stir to combine.

Serves: 6

Total time: 45 minutes

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For more recipes with pasta and sausage click here.  

• 4 sweet italian sauges
• 4 tbsp. olive oil
• 1/2 bell pepper each, red and yellow, thinly sliced
• 1 small red onion cut in half and sliced
• 3 garlic cloves chopped fine
• 1 tsp. red pepper flakes
• 1-28 oz. can chopped tomatoes (use a good quality), I like Muir Glen
• One good size pinch of sugar
• ¼  cup cream
• 1 cup freshly grated parmesan cheese
• Fresh italian parsley chopped

Cut your sausage in half, and then slice into ½ coins.  Heat a large skillet with 2 tbsp. olive oil, and sauté sausage until nicely browned, set aside.  Heat the remaining 2 tbsp. olive oil, sauté bell pepper and red onion for 4 minutes.  Add your garlic and red pepper flakes, cook until vegetables are soft.  Add the can of chopped tomatoes, sugar, cream, sausage (with all the juices), and simmer on low while you cook your pasta. 

Cook your pasta in a large pot of salted boiling water.  Drain and set aside in the same pot that you boiled your pasta, reserving 1/2 cup of liquid if needed for the sauce.

Pour sauce over pasta, stir in 2/3 of the cheese.  Serve in pasta bows with the remaining cheese on top.  Sprinkle with parsley.

Serves: 4

Total time: 45 minutes

If you enjoyed this post, you may also like...

1. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
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Did you know green beans have the same nutritional benefits as other common beans, such as kidney, lima, pinto, navy, and mung beans.  They are all high in fiber, low in fat, an excellent source of protein, as well as complex carbohydrates.  Did you know that cooking carrots actually improves the nutritional benefits.  The fiber in carrots can block the beta-carotene, making it tough for your body to extract.  By cooking them slightly you free the beta-carotene, from the fiber, which allows your body to absorb it better, according to this link here.  We served both stir fry’s with brown rice, and spring rolls.  Please enjoy!

For more stir fry recipes, click here.  

1 lb. pork tenderloin, cut into small cubes

• 2 tbsp. peanut oil

Marinade for the Pork tenderloin:

• 1 tbsp. corn starch
• 2 tbsp. soy sauce
• 1 tbsp. water

Sauce:

• 1 lime juiced
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 2 tbsp. sesame oil
• 1 tbsp. corn starch

Prepare and set aside:

• 2 tbsp. ginger grated with 2 tbsp. red chile flakes
• 1 large carrot, grated (large grate)
• ½ lb. fresh green beans, ends removed and cut in half
• 2 chopped green onions, and ¼ cup chopped peanuts
• 2 tbsp. chile oil

Prepare your marinade, place in bowl with cubed pork tenderloin and marinate in refrigerator for at least 30 minutes, up to one hour.  Meanwhile prepare your sauce, and rest of ingredients, to set aside.

Remove pork from refrigerator.  In a large skillet, or wok heat your peanut oil until it shimmers, stir in ginger and chile pepper flakes, sauté for 1 minute.  Add pork, carrots, green beans, and sauté until pork is tender and cooked through, 8 to 10 minutes.  Add sauce, reduce heat and simmer until sauce thickens, about 5 minutes.  Remove from heat and stir in hot chile oil, green onions, and chopped peanuts.

Serves:  2

Total time: 30 minutes

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