Stuffed Red Peppers

stuffed red peppers

Stuffed Red Peppers

Red bell peppers (1 or 2 per person)
Ground beef, 1 1/2 pounds for 4 peppers
2 onions, chopped
1/3 teaspoon garlic powder
8 oz cream cheese
Sharp cheese

Hollow out peppers, cut off tops for stuffing. Sauté onions and garlic. Add ground beef; cook and drain, don't lose the onions and garlic. Add cream cheese to skillet and stir. When all is combined, stuff into peppers. Sprinkle sharp cheese on top. Place in a preheated 350°F oven and bake for about 40 minutes.

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stuffed red peppers

Chorizo Stuffed Red Peppers
6 Servings

1-Cup Orzo pasta
1 Pkg. (10-oz) frozen peas, thawed
1 Olive oil for sautéing 1 8-oz. bottle taco sauce
1 Medium onion, diced 6 Red bell peppers
1 Lb. Chorizo sausage, loose

Cook the pasta al dente: drain and set aside. Heat the oil in a pan and lightly brown and crumble the chorizo with the diced onion. In a large bowl combine the orzo, chorizo, peas, and 1/2 cup of the taco sauce. Mix well. Slice the tops off the red peppers, removing inner ribs and seeds. Fill them with the mixture, and spread a dollop of taco sauce across the tops. Bake covered in a 350 F oven for 30 minutes or until soft.

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stuffed red peppers

Cheese Stuffed Red Peppers
6 Servings

1/2 lb. Ground turkey breast
1 tsp. Garlic minced
3 x Red peppers large
4 cup Water
8 oz FF Pepper Jack Cheese, Shredded
3/4 cup Cooked brown rice
3/4 cup Cooked wild rice
1/3 cup Green onions sliced
2 oz Pimiento chopped

Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1-c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture. Loosely stuff each peppers halves. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking until cheese melts.

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