STUFFED PEPPERS
These are delicious! I love the cheese so they are not quite paleo, but delete and you have still have a great tasting dinner. We always do a vegetarian version for my daughter. They taste just as good! I usually am making a meat and vegetarian version for the same meal. So I have 2 pans going on the stove. You can use almost any vegetable in the frig. So add that one mushroom that’s left. Why would the kids leave just one mushroom? I’m not sure, but it happens. So use up those bits and pieces. This doesn’t take long to put together so it’s great for a weekday supper. Make lots so there are leftovers, if you are lucky!
STUFFED PEPPERS
Ingredients
- Olive oil
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 3 carrots, finely chopped
- 1 lb Italian sausage or ground beef, chicken OR a can of black/mixed beans 19 oz (rinse well)
- 2 tbsp dried oregano
- 1 tbsp garlic powder
- 2 cloves of garlic
- Salt and pepper to taste
- 1 tbsp dried basil
- 2 small zucchini or your choice of squash, finely chopped
- 1 can diced tomatoes (14 ½ oz)
- 1 can tomato paste (5 ½ oz)
- 5 to 6 bell peppers
- Hot sauce (optional)
- Cheese on top and about 1 1/2 up shredded (optional)
Instructions
Sautee onions, celery and carrots in olive oil. Add your meat, dried seasoning (hot sauce too) and cook. Add zucchini, tomatoes and cook for 10 to 15 minutes. While this mixture is cooking, cut peppers in half lengthwise and clean.
Line a 9 x 13 dish with parchment paper, for easier clean up.
Add the shredded cheese and fill peppers. Top with shredded cheese and bake at 350 F for about 45 - 60 minutes.
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