Close this window

Stuffed Peppers


From Terri’s kitchen

4 large peppers, washed, cored, seeded, cut in half top to bottom to make two ‘boats’ each.

In a large skillet, add
2 Tblsp. olive oil
1 large sweet onion, diced
3 cloves garlic, crushed

Stir and saute’ veggies until golden and add
1.5 lbs. ground beef, turkey or Italian sausage

Brown meat, drain, and add
1 15oz. can petite diced tomatoes, with juice
1 Tblsp. Worcestershire sauce

For Italian Stuffed Peppers, stir in
2 big handfuls of fresh spinach or a 10 oz. package frozen, thawed, well drained
1 tsp. oregano
1 tsp. basil
½ cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
Heat through and stuff pepper halves. OR

For Mexican Stuffed Peppers, stir in
½ cup sweet corn or 1 cup black beans
1 tsp. cumin
1 tsp. chili powder
2 tsp. cilantro
Heat through and stuff pepper halves.

Cover the bottom of a large glass baking dish generously with
Prego Spaghetti Sauce, I used ½ jar of 3 Cheese for a 9X13 inch pan, perfect.

Arrange stuffed pepper halves in dish, cover tightly with foil and
Bake at 375 degrees for 45 minutes.
Uncover, sprinkle with more cheese and bake 15 min. more.
Serve with sauce.

Terri’s notes:
~ As you can see, these are fairly flexible, what will you add to suit your family’s taste?
~ Will you use Red and Green peppers for Christmas, make them Packer Green and Gold, or fill a harvest blend of red, orange and yellow peppers?
~ Substitute packet of Taco mix for seasonings in the Mexican recipe.

Close this window