Tonight, I heard this song for the first time in a long time:
My soul smiled. My mouth watered. My mind sharpened.
Football is back!
And with it comes food. Delicious food. Food from the grill, food so spicy only a Dos Perros could make it better, cakes in the shape of mascots. It’s that time again, folks, and my kitchen and I couldn’t be happier.
My interest in football is not only culinary, though that is certainly part of it. And so tonight, in honor of the Titans’ preseason smackdown of the Arizona Cardinals (in their first season post-Warner), we feasted.
Stuffed red peppers with sausage and squash, quinoa and black beans, and margaritas:
Oh. And a new TV … an early anniversary present to us both! Just in time for football, of course.
If tonight’s meal – and the way the Titans played – is any indication, we’re in for a very happy few months.
Stuffed Red Peppers with Quinoa and Black Beans
My awesome sister-in-law facebooked about stuffed peppers she made last week, and my mind has been dreaming ever since. Here’s my own version:
– 2 large red bell peppers
– 1 summer squash
– handful cherry tomatoes or 1 medium tomato
– 1-2 green chiles (optional)
– 1/2 pound spicy sausage
– Preheat the oven to 350 and boil a pot of water on the stove.
– Core 2 red peppers and boil in the water for 5 minutes.
– Meanwhile, cook 1/2 pound of spicy sausage in a skillet on the stove. Add diced summer squash, green chiles, and tomatoes.
– Take skillet off heat. Add 1 cup shredded cheese.
– Stuff mixture into red peppers. Cover top with cheese. Bake for 20 minutes.
Using a bread pan to hold the stuffed peppers = brilliant. It keeps them from falling over!
And I used this for the quinoa … a nutty, perfect companion to the spicy peppers.
Perfect football food. It would be better if we were having perfect football weather (ie, at least 30 degrees cooler), but it works. Enjoy!