Baked, Stuffed Tri-Colored Bell Peppers
These are stuffed bells peppers EXTREME. Tons of herbs and spices, cubed bread instead of rice, whole milk mozzarella and the sweetness of the tri-colored peppers...YUM!
We served ours with pasta to help soak up some of the yummy sauce. Y'all these were so good.
Here's the Instagram link for reference
Recipe:
Sauté in your dutch oven:
2 pounds ground beef cooked
1 large yellow onion, chopped
8 oz. Baby Bella mushrooms, chopped finely
1 cup fresh chopped tomatoes
3 tablespoons garlic, chopped
Herbs and spices:
1 tablespoon dried chives
1 tablespoon dried parsley
½ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon of cumin
¼ teaspoon garlic powder
⅛ teaspoon red pepper flakes
Then mix in:
4 cups cubed, seasoned stuffing
1 cup chicken broth
Stuff the peppers:
• Remove the tops and insides of your
tri-colored bell peppers
• Add 3 tablespoons of olive oil and 1/2 cup of marinara to the bottom of the casserole dish.
• Place the peppers in the dish and stuff them with the meat mixture. If you have any extra meat mixture, just spoon in around the bell peppers.
• Top with the remainder of your jar of marinara, and 2 - 3 cups of whole-milk-mozzarella, shredded.
• Bake covered at 350° for 60 minutes and then remove the cover and broil for a couple of minutes to lightly brown the cheese.
•Serve over pasta if you'd like, and enjoy!
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