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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the bowls: | 2. Pre-heat your oven to 350 deg. F. | 3. Using a non-stick 6 compartment muffin tin, cut 6, 12” x 12” sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin. | 4. On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size. | 5. Set each one into the compartments forming a cup. | 6. Mix the melted butter and garlic powder together and brush onto the surfaces of the dough. | 7. If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it’s baked. If not, you’ll have to open up the cups a little by hand when they are removed from the oven. | 8. Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on. | 9. For the filling: | 10. In a heavy skillet, heat the olive over medium high heat. | 11. Add the onions and sauté for 2 – 3 minutes. | 12. Season the ground beef with a little salt and pepper and break up into the pan. | 13. Stir to combine the meat and onions. | 14. Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine. | 15. Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove. | 16. Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 – 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven. | 17. Put the muffin tin back into your 350 deg. oven and bake for another 5 – 7 minutes until the cheese is melted. | 18. Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don’t get any of the foil). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin	1	lb	ground	512.2678	0.0	103.7229	7.752000000000001
onion	3/4	cup	diced	48.0	11.208	1.32	0.12
garlic clove	3		chopped	-	-	-	-
red pepper	1	cup	diced	60.0	13.215	2.805	0.66
japanese eggplant	1	cup	diced	-	-	-	-
zucchini	1	cup	diced	21.08	3.8564	1.5004	0.3968
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
oregano	1 1/2	1/2	chopped	3.975	1.0338	0.135	0.0642
grape tomato	1 1/2	cups		-	-	-	-
cheese	1 1/2	cups	grated divided	714.825	4.7385	43.335	58.1985
buttermilk biscuit	12	ounces	refrigerated	1044.3953	140.0919	20.0034	45.0417
red wine	1/2	cup		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
butter	2	tablespoons	melted unsalted	171.0	7.857	5.343	14.4
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper flake	1/2	teaspoon		-	-	-	-
tomato basil pasta sauce	2	cups		-	-	-	-
reynolds wrap foil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.