A Simple Recipe for Healthy Eating

Stuffed Peppers

Easy Cooking for Good Health

Last night I made stuffed peppers and the family thought it was the best dinner I ever made. I was sort of in shock, when my husband said, "really...one of the best dinners in the past year..."

Let me just back up, because this is sort of funny. My daughter and I were in the kitchen on Wednesday evening, preparing dinner. She was home from school, for her winter break and had requested stuffed peppers while she was home.

We were making organic chicken breast for us and a big hamburger for my husband. I had bought enough chicken, so we would have left-overs for lunch during the week. Well, my husband decided to go for the chicken, oddly enough, so I was going to just put the meat away. My daughter asked if we could make a couple of stuffed peppers?

I had two packs of fresh peppers that I had just picked up at the store. So I went into "think mode..." and decided to give it a whirl.

With about 3/4 pound of ground hamburger meat, and six beautiful red, yellow and orange peppers, the chef was at work..It was a matter of sort of cleaning out my refrigerator and hitting the pantry. I figured if I added enough stuff to the meat, I certainly could stretch it to fill up the peppers. So, this is what I found.

Stuffed Red and Yellow Peppers:

3/4 pound of ground hamburger meat

1 Can of Corn

3 Green onions

1 Sweet white onion

1 Can of sliced Mushrooms

Bread Crumbs (use whatever you prefer) Seasoned Garlic

2 Eggs

Season to taste (white pepper, salt and garlic powder)

Six Stuffed Peppers

Again, I want to stress the amount of ground hamburger meat, because with so very little meat, I prepared six stuffed peppers. I was able to make two meals for three hungry adults. I think it took about ten minutes to prepare and then it was just a matter of popping it into the oven at 350 degrees for about 30 to 45 minutes.

It's so nice to have dinner made in advance. This was all prepared the evening before, so it was just a matter of preheating the oven and letting the peppers cook for about 30 to 45 minutes. It's a good idea to cover when you bake! Use a loose piece of tin foil, so it's a little bigger than the pan. I usually just lay it on top, without closing it over the pan. Basically you just want to capture some of the steam to help keep the food moist.

Left overs ~ do not usually sell, in our house. And to have the same dinner, two nights in a row??? I was shocked. Literally it was probably one of the easiest dinners to prepare and it was definitely extremely inexpensive.


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Comments 2 comments

Shelley Meisel profile image

Shelley Meisel 4 years ago from San Francisco, California

Mom it was the best dinner and I had fun cooking with ya. Addition to the recipe we also added tabouli salad to the mix to add some moisture color


Shelley 4 years ago

I am the daughter she talks about in the article. Included into the recipe we also added Tabbouleh salad that I made earlier that week. It was fun working in the kitchen with my mom and it was a yummy recipe. To add to the color we also use fresh tomato it was one of the best dinners of winter break:D

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