Stuffed Green Peppers
What Do You Think?
A Quick & Easy Dish
This is a main dish that I recently made and everyone really enjoyed it. This dish can be easily customized to fit anyone's needs. Change the vegetables, the sauce, the meat, and the cheese - make it your own. Also, there are many ways to cook this dish. I prefer to cook the meat first, instead of in the oven. I hope you enjoy this meal!
Nutritional value is approximate!
- 1 lb Ground Beef
- 1 lb Ground Pork Sausage
- 5 large Green Peppers, top sliced off
- 4 small Banana Peppers, chopped
- 2 small cans Mushrooms, drained
- 5 slices Provolone Cheese
- 8 oz Cheese (colby jack, mozzerella), shredded
- 1 jar Spaghetti Sauce (your choice)
- Brown the ground beef and sausage in a frying pan. Chop up the meat into small pieces.
- While the meat is cooking, clean the vegetables and slice off the tops of the bell peppers. Clean out the pepper - it should look like a bowl. Place into a baking dish.
- Preheat your oven to 350 degrees. Put the chopped up banana peppers into a large bowl, along with the mushrooms and shredded cheese. I used Colby Jack.
- Drain the cooked meat and put into the large bowl with the vegetables and cheese.
- Thoroughly mix the ingredients in the bowl. Use a spoon or ladle to put the mixture into the bell peppers. Fill the peppers (If you have extra, just put it into the bottom of the baking dish).
- Open the spaghetti sauce and pour over and around the bell peppers. Then take a slice of provolone and put it on top of each pepper.
- Put your dish into the oven and bake at 350 for 30 minutes.
|Serving size: 1 Pepper|
|Calories from Fat||360|
|% Daily Value *|
|Fat 40 g||62%|
|Saturated fat 17 g||85%|
|Unsaturated fat 0 g|
|Carbohydrates 27 g||9%|
|Sugar 15 g|
|Fiber 6 g||24%|
|Protein 44 g||88%|
|Cholesterol 119 mg||40%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|