Urban Cave Girl: Summer and a recipe

It's hot! I won't complain though cause I was bitching and moaning last weekend about how cold it was. I even spent one afternoon scouring the rentals in San Diego on Craigslist trying to convince the husband we needed to head farther south. Aside from the Bay Area, which I ADORE, there are only two other places I would ever even remotely consider moving - one being San Diego and the other, Portland.

But....summer graced us with her beauty, I'm content, and we will stay put for the time being.

My point of popping on here was not to talk weather but rather to share an amazing recipe I threw together the other night that consisted once again of everything random and leftover in the fridge. Those meals always turn out the best and they are hard to duplicate. Go figure.

Stuffed Bell Peppers and Stuff Portobello Mushrooms - YUMMMMMM!

1 lb of hamburger and 1lb of spicy sausage links (I removed the casing) from Trader Joes
1.5 zucchinis
1 yellow onion
3 peppers (red, orange, yellow)
2 large portobello mushrooms
Salt, pepper, some dried basil and garlic

Here is a picture of all the "ingredients" once I pulled everything out of the fridge.

I browned up the hamburger and the sausage with the chopped up yellow onion. Then diced up the zucchini and the red bell pepper and threw them in too along with some salt, pepper, dried basil, crushed garlic, and the cut up stems from the mushrooms.

As the pot mixture was simmering I cleaned out the other two bell peppers and the mushrooms and placed them in a greased glass baking dish.

Then I took the mixture that was in the pot and put it all into my food processor and mixed it up till all the really large chunks were gone.

Then it was time to stuff the peppers and mushrooms. There was a lot of mixture in comparison to the compartments I had to stuff so the over flow was abundant. You could have easily filled 2 to 3 more peppers or mushrooms.