stuffed peppers two ways.

stuffed

I’ve always loved the idea of stuffed peppers. I’ve made them a couple of times before, but this is definitely my most successful attempt. These are widely versatile, fast, easy, and super cheap, and gluten-free. I’ve done a kind of Tex-Mex pepper here, but you could also do a really cool “Chicken Parmagiana” version. Here are both options:

This was my inspiration.

Tex Mex Filling: corn, seasoned ground beef, black beans, onion

Tex Mex Filling: corn, seasoned ground beef, black beans, onion

TEX-MEX:

1 can black beans
1 cup corn
1 lb. ground beef
2 tbsp your favourite salsa
2 tbsp. chopped cilantro
2 tbsp. taco seasoning (you can make your own, or use 1/2 of a store bought pack)
shredded cheddar cheese (get the kind with jalapeno if you can – yum)

“Chicken” Parm:
1/4 cup pesto
1/4 tomato sauce
1 lb. ground turkey
fresh mozzarella
parmesan

Whichever mix you choose you’ll also need:

1tbsp canola oil
1 red bell pepper
1/4 onion, diced

Ready to Bake!

Ready to Bake!

Instructions:
1.Pre-heat oven to 350 F.

2.Heat your oil in a non-stick frying pan. Add meat and onion (also taco seasoning if you’re doing the Tex Mex)

3. Mix in all other ingredients except the cheese(s).

 

4. You can either cut your peppers in half or simply remove the tops. Make sure you remove the seeds.
5. Fill those babies up! Bake for 20-25 minutes. The peppers should be tender.

6. Top the peppers with cheese and broil at 500F for a couple of minutes. Watch them carefully!

The best part is that I had lots of extra filling. I froze it in mason jars, and now it’s a ready-to-go meal for another night!

Storage

Happy eating!

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