Chili Stuffed Peppers
Use any chili you have for this recipe but I really like my Texas-style chili for this recipe.
Ingredients
1 tablespoon olive oil
2 medium red bell peppers, washed
2 cups leftover Texas Style Chili, divided
2 cups shredded cheddar cheese, divided
Directions
Preheat the oven to 400 degrees F. Use the oil to coat a baking dish large enough to fit the peppers.
Cut the bell peppers in half and remove the seeds and membranes inside.
Fill the peppers with the chili, about ½ cup in each.
Place the chili stuffed peppers in the prepared baking dish, cover tightly with foil and place them in the oven.
Bake for about 45 minutes, or until the chili is bubbling and hot and the peppers have softened.
Top with shredded cheese, about ½ cup for each and bake, uncovered, an additional 5 minutes or until the cheese is melted.
Golden Mashed Potatoes
4 servings
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into cubes
Salt
1/2 cup buttermilk or heavy cream
2 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Sprinkle with chives and serve.
Roasted Acorn Squash
Ingredients
One 2 lb. acorn squash
2 tablespoons butter, melted
2 tablespoons minced fresh herbs or 1 teaspoon dried (combination of thyme, sage, rosemary, or oregano)
1 garlic clove, minced
Salt and black pepper to taste
Directions
Preheat oven to 400° F.
Cut acorn squash into quarters and remove the seeds from the center of each quarter.
Slice the quarters into 1/4 inch thick pieces. In a small mixing bowl combine the melted butter, garlic and herbs.
Place the squash on a foiled lined baking pan coated with cooking spray and sprinkle with salt and pepper. Brush the herb butter on both sides of the squash.
Roast the squash until tender, about 25 minutes.
rhutcheson28
This will make a good meal tonight.
For the Love of Cooking
Delicious!
Marisa Franca
Oh, Boy!! Everything is looking so good. I think Autumn dishes are my favorites.
Pingback: Bridging The Seasons-Summer To Fall — jovina cooks | My Meals are on Wheels
Brian
I love the idea of stuffing peppers with chili! I am definitely going to try this.
Pingback: Ribs For Dinner | jovina cooks