Gochujang Peppers & Onion Penne with Chicken Sausage

I've been so tired this week and all I've been doing is whining 😅. Can't wait for this week to be over. Although, I have a 24hr call this Friday :( 

On the other hand, we've also started wedding planning! I didn't realize how much money I'll be hemorrhaging this year on my resident salary. Looking at all the costs that go into getting married has been somewhat stressful.  I wish I could get a city hall wedding, but I think my parents would disown me 😰.

Anyway, I've been making quick and easy meals at night, so I can get some snooze in before waking up at the crack of dawn. I was sent to try Al Fresco's Pasta Night Mild Italian Style Chicken Sausage and I love how there are peppers in the sausages themselves! I threw together something quick with Korean Pantry items like Gochujang (Korean Chili Paste) and more peppers and it was delicious.

They're already fully cooked, so I just browned the sides to give it a nice color, chopped it up and then added it to the pasta. The sweetness of the peppers and Italian herbs in the sausage played so well with the gochujang tomato sauce with a little bit of kick from the Korean chili powder.

Gochujang Peppers & Onion Penne with Chicken Sausage

3-4 servings

1 box penne pasta (4 servings)
1 pack Al Fresco's Pasta Night Mild Italian Style Chicken Sausage
1 small onion
3 bell peppers (assorted colors)
2 cloves garlic
2 tsp dried parsley
1 tbsp gochugaru (Korean chili powder)
2 tbsp gochujang (Korean chili paste)
1 cup canned crushed tomato
salt and pepper to taste
fresh parsley garnish

1. Bring a pot of water to boil and add a pinch of salt and a little bit of olive oil. Cook penne in boiling water according to package. Reserve 1/2 cup of the pasta water. Drain pasta and set aside
2. Add a little oil to a frying pan on medium heat and brown chicken sausage. Remove from heat and cut diagonally. Set aside
3. Saute in oil the onions and garlic until partially translucent, add bell peppers and cook until a little softened. Add back the sliced sausages and add the chili powder (gochugaru) and saute for 1-2 minute
4. Add 1/2 cup of pasta water to the frying pan and then add gochujang and crushed tomatoes. Add in the dried parlsey. Allow to simmer for 3 minutes. Salt and pepper to taste. 
5. Lastly, add in the pasta until heated through. Garnish with fresh parsley

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Quinoa Stuffed Jack O' Lantern Peppers

Time to get ready for Halloween!! I have so many memories of halloween, because all throughout college, my friends and I would dress up and go trick or treating. We were by far the oldest group of people asking for candy OoPs. Don't mean to steal candy from the kids! The neighborhoods near Rice University was the best though. So many ginormous houses that gave out FULL SIZED candy bars.

Now I don't even remember when the last time I dressed up for Halloween. Maybe in medical school during my peds rotation? I think I scared the kids more though. Oh well... This recipe is super adaptable. You can pretty much stuff the peppers with anything you enjoy like brown or white rice, spaghetti etc... I think it would make for a very cool kid's project. Or a poor man's pumpkin carving :P

It definitely makes less mess than pumpkin carving and doesn't take up space, since you'll eat it all up!

Quinoa Stuffed Bell Peppers [Halloween Edition]

makes 4 Jack O' Lantern bell peppers

1 tbsp olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
1/s tbsp dried Italian seasoning
1.5 cups uncooked quinoa
2 cups water
1 cup frozen vegetables (assorted)
1 cup mozzarella
1/2 cup parmesan cheese
pinch of dried parlsey, for garnish (optional)

4 medium yellow or orange bell peppers

1. Cooking the filling. Heat oil in large pot over medium heat. Add onion, season with salt and pepper, until softened. Add Italian seasoning and garlic and cook until fragrant. Add in quinoa, 1 tsp salt and frozen vegetables, about 1 min. Add 2 cups of water. Let boil and then turn down heat to allow simmer for 15-25mins. Fluff quinoa when fully cooked through. Taste and season with salt and pepper as needed
2. Prepare the peppers. While the filling cooks, preheat oven to 375F. Use a tiny knife and cut the tops off the bell peppers to make lid. Remove seeds inside and season with salt and pepper. Cut out tiny Jack O' Lantern faces. Place peppers into a baking dish in one layer, set aside
3. Stuff prepared peppers with quinoa. Sprinkle cheese over peppers. Place the lids on top of the cheese or between peppers. Pour about 3/4 cup between the peppers into the baking dish
4. Cover w/ aluminium foil and bake until peppers are softened, but not mushy. About 30-45mins.

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