Meatless Monday: Stuffed Peppers

My husband whipped these up for us last week and they were so delicious!  I could eat them every week! They  tasted great reheated over the next couple days for lunches too. They are without a doubt the best vegetarian stuffed peppers I have ever had!

  

Vegetarian Stuffed Pepper Recipe
Makes 8 Stuffed Peppers

Ingredients:
4 Large Green Bell Peppers
15 MorningStar Farms Veggie Sausage Patties
1 Tbsp Italian Seasoning
1 tsp Crushed Red Peppers (Optional)
1 tsp of Salt
2 Tbsp Olive Oil
3 Cloves of fresh Garlic (Minced)
2 Cups Shredded Mozzarella Cheese
¼ C of Grated Parmesan Cheese
2 C Marinara Sauce

Directions:
Wash the peppers and remove their stems. Cut them in half from top to bottom and remove their seeds and veins. Boil the peppers in a large pot for 7-10 minutes, until slightly tender. Remove from the pot and drain. Microwave the sausage patties for 1 minute on each side. Then run the patties through a food processor to form a consistency similar to ground beef. In a large skillet, add 2 Tbsp of Olive Oil and sauté the garlic. Add the crumbled sausage patties and toss. After a couple of minutes, add the Italian Seasoning, Red Pepper, and Salt. Continue to sauté for a few minutes. Add the Parmesan Cheese and toss for a minute. Add 1 Cup of the Mozzarella Cheese and toss until the cheese has melted. Add the Marinara sauce and cook for another minute, then remove the skillet from heat.

Preheat the oven to 350. On a baking sheet, greased with Olive Oil, arrange the Peppers with the open side up, creating small bowls. Stuff the sausage mixture into each of the peppers. Top each evenly with the remaining 1 Cup of Mozzarella. Bake for 20-25 minutes.

Muffin Tin Monday

Have you tried Muffin Tin Meals for your little ones yet?  I've seen lots of posts about them all around Blog Land, but hadn't tried them until recently.  I only had full-size muffin tins (with 12 cups), so I purchase four 6-cups muffin tins at The Dollar Tree especially for muffin tin meals.  The cups in the tins are regular size, but the tins themselves are small (just six cups).  At first it was a little bit of a challenge for me to come up with six healthy, balanced servings of kid-friendly foods, but it gets easier and my girls really love them!

Here are a few of the combinations we've tried so far:

1. Morning Star Farms Chik'n Nuggets

2. Carrots

3. Raisins

4.Watermelon

5.Keebler Club Minis Multi-Grain Crackers

6. Sharp Cheddar Cheese

1. Annie's Bunny Grahams Friends

2. Blackberries

3. Chobani Blueberry 0% Greek Yogurt

4. Nature's Promise Organic Unsweetened Applesauce

5. Strawberries

6. Plain Quaker Oatmeal w/Raisins Added

1. Mashed Potatoes

2. Snaps Peas

3. Watermelon

4. Roasted Red Pepper Hummus

5. Baby Carrots

6. Mozzarella String Cheese

1. Chobani Blueberry 0% Greek Yogurt

2. Post Banana Nut Crunch Cereal and Milk

3. Grapes

4. Banana

5. Raspberry

6. Craisins

And here's my youngest daughter cheesing like a crazy baby in anticipation of her muffin tin breakfast:

Can you tell she loves them?