Fresh Meal Planning (8/13-8/19)

National Bratwurst Day is August 16th! So bust out your lederhosen (and your grill) and get fired up for another week filled with great meal ideas.  Continue reading “Fresh Meal Planning (8/13-8/19)”

Fresh Meal Planning (7/16-7/22)

Sunshine and good times are made even better with great food and good company. Here’s another week’s worth of tasty dinners to enjoy with your family.  Continue reading “Fresh Meal Planning (7/16-7/22)”

Fresh Meal Planning (7/2-7/8)

Happy 4th Of July! There is always so many fun things going on this time of the year. Get out and enjoy some fireworks, parades, carnivals, fairs, concerts, baseball games, time spent with family and friends and so much more! Continue reading “Fresh Meal Planning (7/2-7/8)”

Weekly Ad Recipe – Stuffed Peppers Snack

Weekly Ad Recipe - Stuffed Peppers Snack

Let me tell you that this is the most addicting appetizer I have tasted in a long time. I introduced this recipe to my family during the holidays and we could not stop eating them. I finally had to have my husband take them away from me. Extremely easy to make and the different colors of peppers really make your presentation of appetizers look wonderful. Perfect recipe for those upcoming Super Bow parties. Just a quick tip! Place the cream cheese in the microwave for 10 seconds to soften it up and it will be easier for you to mix together. You can also make this same recipe using fresh mushrooms too! Enjoy…I did!

Coborn’s Inc. Meat and Seafood Merchandiser

5.0 from 1 reviews
Stuffed Peppers Snack
  • 1 package Pero Vine Sweet Mini Peppers
  • ⅓ Lb. Ground Pork Sausage, mild or hot
  • ½ cup Onion, finely diced
  • 3 cloves Garlic, finely minced
  • 8 oz. Cream Cheese
  • 1 Whole Egg Yolk
  • ¾ cup Parmesan Cheese, grated
  • Salt and pepper to taste
  1. Wash off peppers and slice lengthwise in half and remove seeds.
  2. Brown and crumble sausage.
  3. Set aside on a plate to cool.
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
  5. Add salt and pepper to taste.
  6. Set mixture aside on a plate to cool.
  7. In a bowl, combine cream cheese and egg yolk.
  8. Stir together with Parmesan cheese.
  9. Add cooled sausage.
  10. Stir mixture together and refrigerate for a short time to firm up.
  11. Smear mixture into the cavity of each pepper, creating a sizeable amount over the top.
  12. Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
  13. Garnish with minced parsley if desired.


Vegetarian options for your next get together

Great Gatherings with Mary -

Party planning can be a lot of fun, but just be sure to remember that all of your guests may not be meat-eaters. You don’t want your vegetarian guests to be restricted to the raw veggie platter, so here are three recipes that you can serve your vegetarian guests to keep them happy and satisfied.

Quinoa Salad with Black Beans and Mango

The first recipe is a quinoa salad with black beans and mango. This is a great option because the quinoa is a complete protein, meaning that it has all of the essential amino acids as well as fiber, B vitamins and iron. This makes it a great protein option for people who are vegetarian or vegan as these are nutrients that can be challenging to get enough of in their diet. A bonus to this recipe is that it is also considered vegan, meaning that it does not use any animal products.

Quinoa Salad with Black Beans and Mango Recipe - #Vegetarian #Vegan

Quinoa Salad with Black Beans and Mango
Serves: 6
  • 1 mango, peeled and diced small
  • 1 red pepper, seeded and diced as small as you can get it
  • 1 cup chopped scallion
  • 1 cup chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grapeseed oil
  • ¼ teaspoon salt
  • 2 cups cooked quinoa, cooled
  • 1½ cups black beans, drained and rinsed (a 15-ounce can)
  1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl.
  2. Add the red wine vinegar, grapeseed oil, and salt and stir to combine.
  3. Add the quinoa and stir until everything is well incorporated.
  4. Fold in the black beans.
  5. Serve immediately or let it sit for a bit to let the flavors meld.
Dietitian's Tip: The reason you want to rinse the beans is to get rid of the excess salt and sodium.

Tofu and Quinoa Stuffed Peppers

The second vegetarian recipe option is stuffed peppers. I’ve always been a fan of stuffed peppers, but the biggest problem I’m sure most of us have is that we stuff them full of sausage and cheese. Fortunately, this doesn’t have to be the case.

Tofu and Quinoa Stuffed Peppers -

Tofu and Quinoa Stuffed Peppers
Serves: 12
  • 14 Oz. Package West Say firm or extra firm tofu, cubed
  • 16 Oz. Jar Full Circle Black Bean Corn Salsa (or your preferred salsa)
  • 12 Oz. Box Ancient Harvest Traditional Quinoa
  • 1 Red Onion, chopped
  • 1 Cup Low Fat Mozzarella Cheese
  • 12 bell peppers (red, yellow, or green)
  1. Preheat the oven to 325°F.
  2. Start by cooking the quinoa per the directions on the box. This is usually a very simple process of adding 2 parts water to 1 part quinoa, bringing to a boil, then reducing heat, covering and simmering until it is tender.
  3. Rinse and wash your peppers, then remove the tops and seeds while the quinoa is cooking, and set to the side.
  4. In a skillet, heat up a small amount of olive oil and add your tofu, sautéing until it has a nice golden brown coating.
  5. In a large bowl, combine your tofu, black bean salsa, cooked quinoa, and red onions.
  6. Stuff each pepper with the mixture and top with a small amount of mozzarella cheese.
  7. Bake in the oven for approximately 15 minutes or until the cheese has a golden brown color to it.

Fudgy Black Bean Brownies

The third recipe is fudgy black bean brownies. What, brownies you say? Brownies are already vegetarian. However, serving this brownie option is doing your vegetarian friends, and non-vegetarian friends at that, a favor. By removing the white flour and adding black beans in its place it makes this recipe higher in fiber and protein, which again are challenging nutrients for vegetarians to get in their diet. Did I mention this recipe is also delicious? So not only are you serving a healthier brownie option, but a tasty one too. Just see if anyone can tell that there are black beans in these fudgy, delicious squares.

Fudgy Black Bean Brownies - #Vegetarian

Fudgy Black Bean Brownies
Serves: 16
  • 15 Oz. Can Black Beans, drained and rinsed
  • 3 Large Eggs
  • 3 T. Canola Oil
  • ¾ Cup Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • ½ tsp. Peppermint Extract (optional)
  • ½ tsp. Baking Powder
  • Pinch of Salt
  • ½ Cup Mini Semi-sweet Chocolate Chips, divided
  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8x8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy.
  4. Add eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder and salt.
  5. Process until smooth.
  6. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  7. Pour the batter into the prepared pan,
  8. smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  9. Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  10. Cool in the pan before slicing into 2-inch squares.

– Mary
Catering Manager, Coborn’s Sauk Rapids, MN

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