Monday, March 22, 2010

Stuffed Bell Peppers

Good news. You know all that marinara you made a few recipes ago? We have a use for it! I love stuffed bell peppers. I use them to clean out my fridge when I've gone a little postal with produce and ground meat. Seriously. I love Sprouts. When there's a sale on bell peppers, I just can't help myself.

Mr. Travis's Stuffed Bell Peppers (they can't all be named after me!)

  • 4 bell peppers, red or green (tall ones work best!)
  • 1/4 cup, dry bread crumbs (italian, regular, whatever)
  • 1/2 onion, chopped
  • 1/2 green bell pepper chopped
  • 1/3 cup, grated Parmesan cheese
  • 1 pound, lean ground chicken/turkey/beef/sausage (any work here!)
  • salt
  • pepper
  • marinara

Preheat the oven to 350 degrees. In a large skillet, brown up the meat until 75% done - then add chopped onion and chopped bell pepper. Mix together until everything is 100% cooked - should take roughly 10 minutes from start to finish. If you see any pink - keep cooking! Empty the skillet into a bowl and let it cool off until you can touch it. Add Parmesan cheese, bread crumbs, and 3/4 cup of marinara sauce. Stir together and set aside.

Cut the top off each bell pepper. Take 1 bell pepper and "stuff" it with the meat/onion mixture. It's okay if you overstuff it - it's actually better that way! Stand the stuffed pepper up in a casserole dish or Dutch oven. Repeat until all peppers are in the dish. Pour 1-2 cups of marinara sauce on and around the peppers. Sprinkle the peppers with additional Parmesan cheese if you would like :) Place in the oven for 25-30 minutes, checking every 10. Remove from the oven and let cool for at least 15 minutes before serving. These stay hot for quite awhile!

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