It snowed here this weekend.
Yes, I said the S word- SNOW.
Thankfully it was not much and it didn’t stick to the ground but the fact that I saw flakes in the air gently falling into my pool which is now open in the middle of May was strange. On top of that I have already planted a bunch of my container pots which I had to pull indoors. The weather has been nice around here so this little burst of cold has been a real bummer.
With a chill in the air this past weekend it gave me a chance to catch up on some indoor projects since I’ve been outdoors a lot lately and work on my menu planning for the next couple weeks. Oddly I find menu planning fun. I know some people that dread it but I enjoy it. I’ve got it down to almost to a science although Mr. Mother Thyme thinks I obsess over it a little too much. I love putting together menus with a combination of some of my go-to family favorites along with some new recipes I like to try that I find on Pinterest or in my cookbooks. Some weeks I also have a night or two during the week that are deemed for recipe testing if I have dinner ideas I’ve come up with.
One of my favorite go-to recipes this is on our dinner menu a lot is Italian sausage with peppers and onions. I usually make it with chopped Italian sausage mixed with tender and juicy peppers and onions. My secret to this delicious recipe is adding a splash of balsamic vinegar at the end and cranking up the heat to really infuse the flavors. It can be served over rice, noodles or I like it alone. It’s so good!
So I took all the yumminess of that dish and combined it into these amazing peppers that are not only stuffed but roasted too. Yes, roasted! Roasting the peppers make them fork tender to eat and really brings out the sweetness of the peppers. If you love stuffed peppers and never had them roasted it’s almost life changing. You may never want to make stuffed peppers any other way again.
And if this recipe couldn’t get any better, it’s low carb too! I omitted the rice for a healthier low carb option but trust me you won’t miss it if you usually like stuffed peppers with rice. As much as I like chicken and turkey Italian sausage for some reason I prefer using regular pork sausage for this recipe but you could totally use Italian turkey or chicken sausage if you really wanted to be real good.
The finishing touch to this recipe is the Balsamic Glaze. It adds the final touch to this delicious recipe. I like to garnish it with more rosemary and basil for a super yummy and flavorful dinner.
Have you tried this recipe? Share it on Instagram and tag us @MotherThyme + #motherthyme.