RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

This chicken was absolutely  amazing!  So full of scrumptious flavor!  It's very simple to make. 
I used a toothpick to hold everything inside.  The hubby added the tomato on top to give the dish more color.

I think next time, I am going to brown the chicken first to give it a little more flavor.  

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RED PEPPER, MOZZARELLA & BASIL STUFFED CHICKEN

YIELD  

4 servings  

ACTIVE TIME  

15 minutes  

TOTAL TIME  

50 minutes 

• Ingredients:
• 4 boneless skinless chicken breasts
• 8 ounces fresh mozzarella, sliced into 8 slices
• 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
• 1 bunch of basil, whole leaves
• 1/4 cup fresh grated parmesan
• 1 tablespoon Italian seasoning
• Salt and pepper for seasoning
  
• PREPARATION

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

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April's Stuffed Pepper Soup

Stuffed pepper soup is a delicious, hearty meal that will warm you up from the inside out on chilly nights.  This comfort food is everything you love about stuffed peppers but in a soup!

I made this recipe myself.  This went well with buttermilk biscuits (I cheated and used Pillsbury refrigerated).

April's Stuffed Pepper Soup

Prep Time:  15 minutes  Total Cook Time:  Approx. 1 Hour

1 1/2 cups of water                 

1 - 3.5 oz bag of Success Rice
12 oz lean ground beef

1 large green bell peppers. chopped

1 large onion

1/4 tsp thyme

1/4 tsp basil

1/4 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

1 tbsp Worcestershire sauce

1/2 tsp paprika

1 Bay leaf

28 ounces beef broth  I made my own with water and beef bouillion cubes)
20 ounces condensed tomato soup

28 ounces crushed tomatoes

1 Cook rice according to package directions
2 Heat a large pot over medium-high heat.  Cook and stir beef, bell peppers and onion until browned and crumbly, 5-7 minutes.  Drain and discard grease.
3 Pour broth, tomato soup and water into pot; add crushed tomatoes, thyme, basil, garlic salt, salt, pepper, worchestershire sauce, paprika and bay leaf.  Bring soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the veggies are tender, 30-40 minutes. 
4  Remove bay leaf.  Stir rice into soup, breaking clumps into individual grains; cook until rice is hot; about 5 minutes

So, since it is just the hubby and me now, I cut this recipe in 1/2 and still sent some home with a friend for her and her hubby, and we still have a lot left over.  I will be freezing the leftovers.  

Pasta Primavera

Did you know:  The word “primavera” means springtime in Italian?  Although considered a Spring/Summer dish,  Pasta Primavera is  a veggie packed pasta dish that's perfect year round! 

The husband nor I had ever had Pasta Primavera before.  I made this for dinner last night.  We both loved it and will be making it often!  This side dish is full of crunchy veggies and tender pasta.  We paired it with Slow Cooker Stew Beef In Mushroom Gravy.  Click here for recipe.

  

This Pasta Primavera recipe is from  Food Network.

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan


Directions

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
   
   I did not have bow tie pasta so I used small shells instead.