Best Stuffle For Two Recipes

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Herby Bread-and-Butter Stuffing for Two image

This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it's rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.

Provided by Melissa Clark

Categories stuffing and dressing, side dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter, plus more for greasing the pan
1 large or 2 small shallots, diced
1/4 teaspoon kosher salt, plus a large pinch
1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
1/2 to 3/4 cup turkey, chicken or vegetable broth
1 egg
1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
Black pepper

Steps:

Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

STUFFED PEPPERS FOR TWO

Stuffed Peppers for Two image

My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten

Steps:

Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.