Sausage & Risotto Stuffed Peppers

Ingredients:
1 lb cooked ground pork sausage
3 large peppers - your choice in color
8-10 large button mushrooms-chopped and sauteed

6 slices swiss cheese

1 cup rice
1 cup water
1 1/3 cup milk
2-3 cloves garlic - pressed
butter

Mix dry ingredients together and then add to water with milk-season to your personal taste (make sure its warmed - not cold water/milk). My suggestion:
2 TBSP flour
salt/pepper
parsley
sage
onion powder/flakes
parmesan or asiago cheese

Cut the peppers in half long way (or just remove the tops) and remove seeds and ribs. Place open side down on a foil lined cooking sheet and bake in 350 oven for about 20 minutes. Just until peppers begin to wrinkle and get soft. Remove from oven a place in a greased casserole dish.

For Risotto:
Heat 3 TBSP butter in a pot over medium heat, add garlic and saute about 3 minutes. Add rice and cook another 2-3 minutes. Stir in water, milk, seasoning mixture 1/2 cup at a time. Simmer and stir until the water is mostly absorbed and then add the next 1/2 cup and so on. When all the liquid is incorporated and you like the consistency, add mushrooms and remove from heat.
Layer swiss slices, sausage and risotto into pepper halves. Top with a little grated parmesan and bake in 400 oven for about 15-20. Until peppers begin to get squishy (or to your liking).

Get your finicky kids to eat by calling them Stuffed Monkey Heads! Then they'll have a story to tell their friends at school!

**Allergy-free Substitutions:
Butter - bacon fat or coconut oil
Milk - So Delicious Unsweetened Coconut milk or Original Unsweetened Almond Milk
Flour - Gluten Free all-purpose flour
Swiss Cheese - If you can tolerate Soy, try the soy single cheese slices or use Tofutti better than Cream Cheese
Parmesan - Omit and use a little more salt and flour to create creaminess
**If you don't like mushrooms, try chopping up and sauteing some peppers and onions to mix into the Risotto

Twice Baked Potatoes for 2

Ingredients:
2 large russet potatoes
butter
milk
3 strips bacon-cooked and chopped
sour cream
salt, pepper, chili powder
green onions - chopped
grated cheddar cheese

Wash potatoes and prick all over with a fork. Cook in the oven or microwave until tender. Cut long ways a third off the tops of the potatoes and scoop out the insides into a large bowl. Making a boat out of the skins.

Mix milk and butter into the potato guts to make a creamy texture. Then add 1/4-1/2 cup sour cream, bacon pieces, salt, pepper and chili powder-mix well.
Place a tablespoon of butter in the bottoms of each potato boat and wrap with foil, leaving the top open. Fill with mixture and top with grated cheese.

Bake in 350 oven for about 20 minutes until warmed and cheese is melted.
Serve with green onions and sour cream or ranch dressing!
For a heartier version, cook up some sausage links - breaking into small pieces. Then mix in with the bacon bits!

**Allergy-free substitutions:
Butter - Smart Balance or coconut oil
Milk - So Delicious Unsweetened coconut milk
Sour Cream - Tofutti Sour Supreme
Cheese - omit or use less processed cheese like Asiago or Parmesan
*Try topping with BBQ sauce instead of sour cream