There are weeks when dinner is Chipotle, leftovers from Chipotle the night before, bowls of cereal, and handfuls of microwave popcorn. That's just life.
But there are times when you need to pump the brakes, put on your oxygen mask (like on an airplane), and take time out to feed your soul.
Too deep? Sorry.
Usually it's difficult to do this during a superbusy week, though, which is when I turn to quick dinners like these stuffed peppers and split the cooking with the boyfriend (because usually our busy weeks coincide). Homemade, with creamy ricotta and tender peas, spiked wtih a good dose of pepper, and baked. Done. And--bonus-- they are amazing the next day as part of a salad.
Busy weeks also mean fewer photos... partially because these didn't last long.
We threw together a quick mushroom risotto, and added an easy grilled steak (yes, sometimes this pescatarian still gets down with the beef!)
Adapted from Giada at Home
1 tbsp olive oil
1 italian sausage, chopped (I used Trader Joe's Italian Sausage-less Sausage)
1/2 onion, chopped
1 cup fat-free ricotta
1/3 cup grated parmesan cheese
1/2 cup frozen peas, thawed
Salt and ground pepper, to taste
12 baby bell peppers
Preheat oven to 350F. Line a baking sheet with aluminum foil; set aside.
In a skillet, heat the olive oil, and add the sausage and onion. Cook until the onions start to soften and the sausage browns. Set aside.
In a separate bowl, mix the cheeses and peas. Stir in the cooled sausage and onion; add salt and pepper to taste.
Slice the tops off of each bell pepper and remove membrane and seeds. Spoon in ricotta mixture until each pepper is filled as desired (I may have overstuffed them!). Place on baking sheet, and bake for approximately 20 minutes, until peppers are softened and start to brown. Remove from oven, and serve!