Pick up some fresh peppers at the local farmers market and make this delectable stuffed pepper dish for dinner this weekend. Sweet peppers come in bright, beautiful colors of green, yellow, orange and red.
⇒ Better yet…grow your own. Check out The Garden Patch Grow Box but first, click here to read my product review of this product. I think you’ll be impressed. I have one and have a ton of sweet peppers that are about the size of my fist so far.
⇒Please check out my post “What are the best foods to eat? Part 4” where I discuss the health benefits of sweet peppers.
This recipe fills 4-6 peppers, depending on their size and by mixing up the colors, you will be creating a beautiful presentation for the eyes.
- Sweet peppers, 4-6 depending on size
- Extra virgin olive oil
- McCormicks roasted garlic & herb seasoning
- 1 to 1 1/4 lbs ground beef (85% lean)
- 1 to 1 1/4 lbs ground pork
- 3 Cloves garlic, minced
- 1 Medium Vidalia onion, minced
- 1 Box frozen chopped spinach, thawed and all water squeezed out in a sieve
- 1 large can chunky spaghetti sauce
- 1 1/2 Cups grated Parmesan cheese, as well as 1 cup shredded Parmesan
- 2 Eggs
- First, you need to roast the peppers. Cut the tops off each and scoop out the white insides. Wash each and if they don’t sit evenly in a baking pan, trim a bit off the bottom being careful not to cut through.
- Place the peppers upright on an aluminum foil lined cookie sheet, drizzle with a bit of olive oil and sprinkle with S&P and the roasted garlic & herb seasoning.
- Roast in a 400 degree oven for 20 minutes. Let cool
- In a large skillet, over medium heat, melt 1 Tbls butter with a Tbls or so of olive oil.
- When the butter has melted, add the onions and sauté for about 10 minutes until soft but not brown, stirring occasionally.
- Add the meat, garlic, a dash of S&P and a dash of the garlic seasoning.
- Turn the heat to medium-high and break up the meat while it browns. Stir occasionally and when browned, remove to a bowl using a slotted spoon. Let cool
- Add the spinach to the meat mixture, breaking it up into small pieces.
- Then, add the eggs to this mixture and 1 1/2 cups grated Parmesan cheese along with a pinch of nutmeg.
- Get your hands in there and mix it all together.
⇒ If desired, add a little rice in the mixture and even some corn would be delicious.
- Put a small amount of spaghetti sauce in the bottom of an 8×10 baking pan, just enough to cover the bottom.
- Sit the peppers in the pan and fill each with the meat mixture, mounding each to the top.
- If you’d like, ladle the rest of the sauce over the top and along the side of each pepper.
- Sprinkle the shredded Parmesan over the top of each and bake, uncovered, in a 400 degree oven for about 20 minutes until the cheese is melted and nicely golden in spots.
Serve the stuffed peppers over a bed of Basmati rice, if you like and enjoy.
I hope you enjoy this recipe for Stuffed Peppers. It’s a sneaky way to get kids to eat their spinach. As always, I welcome your feedback and comments.