Dear Creatives, Nothing says fall like savory meals that are colorful & healthy! Also two words come to mind, comfort foods! I tend to cook more now that the air is cooled down & I can heat up my kitchen. Fall is my favorite time of year, when I heat up the heart of my home the kitchen, test out new recipes or break out old ones & then get to share them with you. Today I thought I would share a recipe or two for stuffed bell peppers. You know those lovely peppers full of flavor, a little sweet, a lot of savory & plentiful this time of year.
Of course there are a few more recipes I would love to try for stuffed bell peppers & I will share them at the bottom of this post for you too. I have made stuffed bell peppers many times without a recipe & thought I would share my version with you also.
Optional spice it up by adding 1 Polano Chili washed & chopped
- Cooked Rice (1-2cups at most depends on size of bell peppers)
- Mozzarella Cheese or shredded mozzarella cheese
- 3-4 Bell Peppers (Can be green or red)
- 1 small can sliced or diced tomato s approx.16oz
- Sweet Italian Sausage (small package min. 3) or Substitute with Vegetarian meat or zucchini
- 1 package mushrooms ( wash & slice)
- 1 onion
- 1-2 cloves garlic
- 1-poblano chili pepper (*optional)
- Italian Herbs
- Salt & Pepper
- 1. Pre cook rice & set aside or use left over rice
- 2. Cook Sausage all the way through, cool & cut up
- 3. Saute onion, mushroom, garlic *optional poblano chili pepper then add in sliced can tomato s & toss into same pan as sausage was cooked in
- 4. Wash & cut off tops, then clean out seeds...of middle of each bell pepper. Dry off.
- 5. Set bell peppers to side & take all other cooked ingredients & place into bowl stir gently until mixed (add 1-2 tsp. Italian seasoning & salt/pepper to taste while mixing)
- 6. Spoon mixture into each bell pepper until completely full
- 7. sprinkle shredded mozzarella cheese on top
- 8. place into tin foil lined baking pan & bake
- 9. check half way through cooking & foil so peppers don't dry out, make sure to leave space or tent so cheese doesn't stick to top of foil when uncovering.
- Bake at 350-375* depending if your oven runs hot until heated throughout approximately 45min-1 hour
To check out other great recipes we’ve tried visit my: Recipe Page
What is one of your favorite quick & easy fall dinner recipes?
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