This is a dish I’ve been making for years, and one that I got from my parents. It is a favorite among ALL of us, and one we always tend to pull out during Lent. This time of the year I serve it with cheese grits.
Stuffed Red Peppers
- 5 red bell peppers
- 2 tsp olive oil
- 2 T. balsamic vinegar
- 2 cloves minced garlic
- salt and pepper to taste
- about 1.5 cartons small cherry or grape tomatoes, cut in half
- about 1.5 cups mozzarella cheese, cut into small cubes
- .5 cup fresh basil leaves, cut in thin strips
Cut peppers in half, remove seeds and ribs. Place cut side up in a baking dish. Stir all other ingredients together. Fill peppers with stuffing. Bake at 375 for 40 minutes.
Amanda’s Cheese Grits
I’ve honed this recipe over the years :-) They are definitely an indulgence!
- 3 cups chicken broth
- 1 cup whipping cream
- 1/4 cup butter
- 1 tsp salt
- 1 cup quick cook grits
- 1 cup white cheddar cheese (gouda is also delicious)
- 2 cloves minced garlic
Bring broth, cream, butter and salt to a boil in a large saucepan. Reduce heat to a simmer and whisk in grits. Cook, whisking constantly, until mixture is smooth and grits have thickened. Stir in cheese and garlic. Cook just a minute or two until thoroughly heated.
A reader asked for more Lenten meal ideas. I am going to try and pull together our favorites before Easter comes and goes. Happy Sunday!
DIXIE DELIGHTS DELIVERED
Ooh! This sounds delicious!
We do cheese grits fairly regularly… but yours sound much more divine than mine! Thanks for sharing! xo
These have been honed over 16 years!!!! Try them <3