Ingredients:
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 or 2 Fresh Jalapeņos (or more to taste), sliced and seeds mostly removed.
• Two large, boneless, skinless chicken breasts, cut into small cubes
• 16 oz of Original or Hot Loose Ground Sausage
• 1 package fajita marinade
• 1 small can chicken stock
• 1 package of taco seasoning
• 2 c. uncooked white instant rice
• 1 c. water
• 1 lb package shredded cheddar, jack, or taco cheese

Procedure:

1. Marinade chicken the night before, or at least a few hours ahead of time, using marinade package directions. Make sure the chicken is cut into cubes beforehand.
2. Preheat oven to 325 degrees F.
3. Wash peppers and cut off top halves of peppers. Remove seeds. Dice tops.
4. Line a deep baking pan with foil (or use a disposable one as I did; using a disposable aluminum or plastic pan will cut baking time). Put pepper bottoms in pan sitting up, cover with foil, and allow to bake while cooking the rest of the ingredients. Usually they take about 35 minutes to become tender.
5. While peppers are baking, cook sausage and chicken thoroughly in a large skillet, until no longer pink. Drain by removing meat with a slotted spoon and placing meat in a separate large bowl. Reserve drippings for next step if desired.
6. This step increases the fat content of the dish but adds flavor to the rice as well, so it is optional. If you are concerned about fat content, skip this step. Stir-fry rice in sausage drippings for a few minutes, until rice is coated and browned.
7. Discard sausage drippings. Put in skillet 1 c. water, 1 can of chicken stock, and the package of taco seasoning. Bring to a boil, turn heat down to low, add rice and simmer, stirring constantly. Most instant rice will take about 5 - 10 minutes to soak up most of the liquid.
8. Reintroduce the meat mixture, stirring until well incorporated.
9. Add diced pepper mixture and jalapeņos. Simmer until mixture is no longer soupy and the liquid has been absorbed. Remember to keep stirring so that your rice does not stick to the bottom of the pan. Transfer back into large bowl
10. Add 1/2 the cheese and fold into stuffing mixture.
11. Bring out the pepper shells. They should be nearly tender by now. Fill the shells with the mixture from the bowl and top with the rest of the cheese and, if desired, jalapeņo rings. If the peppers are tender, melt the cheese under the broiler, but if they need more time, allow the cheese-covered peppers to melt uncovered at 325 for a while. Remove the peppers when the cheese is melted and the peppers are tender.

Some tips:
• You can reduce fat by discarding the sausage drippings, choosing reduced fat sausage, or skipping the sausage entirely.
• You can cut carbs by removing the rice and water and using just the chicken stock and taco seasoning.
• You can serve the stuffing on its own, in taco shells, or over nachos. (I make the stuffing on its own when the boys ask me for 'taco rice'.)
• Cut sodium by using low-sodium products.
• Check to see if low-fat or skim-milk cheese is available to you.
• This dish goes very nicely with corn, salsa, or dipping ("scoop") nachos.

Ingredients:
• 1 lb. White Lump Crab Meat, drained and picked clean of cartilage
• 1/2 cup mayonnaise
• 2 Tbsp Horseradish (or slightly more to taste)
• 1 Package Old Bay Crab Cake Classic (yeah I use stuff in packages too, shaddap, it's awesome stuff!)
  
• 2 Tbsp. Parsley (dried works fine but fresh is awesome)

Procedure:

1. Mix crab cakes according to package directions with two changes: Add the parsley and add the horseradish after adding the Crab Cake Classic to the mayonnaise.
2. Use a flat scraper spatula to fold in the clumps using a lifting and scraping motion around the bowl. This will coat the lumps while breaking as few of them as possible. Divide into patties (usually six), using your hands or maybe even an ice cream scoop.
3. If desired, you may refrigerate, covered, for a few hours to help them pull together, especially if you have substituted egg for the mayonnaise for soy allergies.
4. You may use a skillet on medium/high heat, but I used my electric skillet set to 350 degrees F, either way, heating them about 5-6 minutes per side, until browned. Better serve those babies hot!

Some tips:
• Use a melon scoop to make tiny crab cake balls and put on saltines for a classic Maryland hors d'oeuvre.
• Crab cakes are lovingly followed by watermelon. I can't tell you how many family crab feasts I have gone to that have the classics: corn on the cob, potato salad, iced tea and beer, and, for dessert, the biggest freakin watermelon you ever saw. I found these adorable personal watermelons at the grocer so I sliced them up, but Sabr missed out because his tummy was too full. Too bad, babe! =D
  
• If you must have a sauce on your crab cakes, I recommend cocktail sauce or tartar sauce... silly hobbits... don't ruin it!
• This is not a low fat or low calorie or low cholesterol food but guess what... it's low carb for all you carbaphobics!
• Secret: Melt pepperjack cheese on top of them! Mmmmm...
• This dish does not reheat well so eat 'em up and don't make 'em in bulk unless you're definitely going to eat them!

Other stuff I have made, aka Coming Soon: