Same Great Taste, Much Less Effort
Do you love the taste of stuffed peppers, but hate all of the prep work you have to do and the mess it makes in your kitchen, with all of the little white pepper seeds flying everywhere? This dish solves that problem for you in a rather ingenious fashion, especially if you follow the Quick Tip (below).
When you are short on time, but want a really good homemade meal, consider this recipe. But is it a side dish? Or an entrée? It does have lots of veggie power, with peppers, tomatoes and mushrooms, after all. But then there’s the meat to consider, too. I suppose it can be whichever strikes your fancy, or whatever the occasion demands.
As recipe creator, The Typical Mom says, “It’s kind of a throw-it-together, one-pot meal that you can make as spicy as you like, or add no spice at all (still amazing).” You can change up the veggies you add, too. Try carrots, or celery, instead of mushrooms. Each variation will have a unique character. All of them will be good.
Likewise, you can swap out one meat for another. Ground turkey, chicken or pork sausage would all be tasty. Don’t forget the cheese! You can really express your individual preferences with cheese. Mozzarella is rather bland, don’t you think? Try sharp Cheddar or an Italian or Mexican blend.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Here is a quick way to prep peppers for this dish, without having to remove the core and hunt down and remove all of those pesky seeds before you can start dicing. Stand your pepper on its pointy end, with the stem end up. Take a sharp knife and position it along the outer edge of one side of your pepper, past the point where stem and pepper join. Now slice down at an angle, not into the center of the pepper (this is where the seeds are) and remove a slab of pepper. Repeat on all sides. The pepper top and core, with all of the seeds attached, remain intact and are easily discarded. Now dice!
Recipe and photo courtesy of The Typical Mom at temeculablogs.com
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