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!
