I first started making stuffed peppers when we got married almost 6 years ago. They have always been a favorite. I use to always make Mexican Stuffed Peppers. But I recently made up this recipe, and we can’t decide which we like better… I’ll share both with you!
Italian Stuffed Peppers for 2.
Ingredients:
2 Green bell peppers
2 Cups Cooked Rice
4 links Italian Sausage (pork or chicken)
Italian Seasoning, diced onion, minced garlic, tomato sauce, parmesan cheese (freshly grated)
Directions:
Preheat oven to 250
Cut peppers in half so that you have 2 tops & 2 bottoms. Scoop out seeds & centers. Boil ‘til tender (about 8 minutes)
Brown sausage (remove from casings – ick), onion, garlic together. Season to taste. Drain. Mix in rice.
Scoop sausage/rice mixture into tender pepper halves. Top w/ tomato sauce. Top w/ shredded cheese.
Bake for 15-20 minutes.
Mexican Stuffed Peppers for 2.
Ingredients:
2 Green bell peppers
2 Cups Cooked Rice
1/2 pound of ground turkey or beef
taco, diced onion, salsa, shredded cheddar cheese
Directions:
Preheat oven to 250
Cut peppers in half so that you have 2 tops & 2 bottoms. Scoop out seeds & centers. Boil ‘til tender (about 8 minutes)
Brown meat & onion together. Season to taste. Drain. Mix in rice.
Scoop meat/rice mixture into tender pepper halves. Top w/ salsa. Top w/ cheese.
Bake for 15-20 minutes.
I can’t find my picture of Mexican style, but follow me on facebook, I make them so often that I’ll be sure to share one soon!
Just curious how you freeze these. I am getting ready to have a baby in 10 weeks and with 3 kids at home already want to stock my freezer chest full of easy meals for my husband and sister in law to feed the kids. Very interested in a lot of your recipes but sometimes they are missing the directions for freezing and reheating. Thank you!
I was curious are these freezable also?