I love stuffing jalapenos and mini bell peppers as appetizers. Usually I use sausage and cheese for the filling, but one day I was out of sausage and saw a log-shaped package of pre-cooked polenta in my refrigerator. That's when it hit me that it could make a great filling for peppers. I sliced off the ...[ get the full recipe ]
Ingredients 12-18 jalapenos or mini bell peppers (or a combo 4 links mild or hot sausage (uncooked) 1 cup finely grated cheddar cheese Instructions Preheat your oven to 375 degrees. Slice off 1/3 of each jalapeno (lengthwise from stem to tip) exposing inner cavity Use a grapefruit spoon or paring knife to carefully remove ...[ get the full recipe ]
Recently, I had the opportunity to eat at Cucina Rustica ("CR") in downtown LA. It is at the corner of Wilshire and Figueroa (888 Wilshire Blvd.). CR offers a warm atmosphere and a cozy bar downstairs with food and great happy hour wine deals. Try the thin-crust Vulcano pizza with pepporoni, sausage, and sliced, fresh jalapenos ...[ get the full recipe ]
