This dish came together out of a night of unplanned meal frustration. I had not taken anything out to thaw for dinner so, I gathered some of the vegetables I had just picked from our garden and leftovers from our fridge and created this dish.
I encourage everyone to get creative with what’s in your pantry and your fridge you might surprise yourself.
5 long stuffing peppers
4 oz soft herbed goat cheese
4 oz bulk sausage (cooked, drained and crumbled up)
1 large slicing tomato (sliced into 5 slices)
1 cup Pacific brand roasted red pepper and tomato soup
Clean and seed the peppers, set aside. Mix together the cheese, sausage and egg. Using a pastry bag or plastic bag with a corner snipped off fill the bag with the cheese mixture. Use it to fill the peppers then place them into a casserole dish. Top the peppers with the tomato slices and pour the soup over the whole thing. Bake on 350 for 45 minutes or until the peppers are well done and soft.
Let cool for a few minutes before serving.