Stuffed Peppers…
Here is a super-easy recipe that can be prepared in advance and left to slow cook in the oven or crockpot. We have used a variety of ground meats but our favorite has to be the pork/beef combination. You can season the meat mixture however you like. Here is our version...
Stuffed Peppers
2 or 3 large bell peppers, halved (from top of stem to bottom of pepper) and seeded - we use a combo of red, yellow and orange just for kicks...
2 lbs. ground meat (beef, pork, lamb, etc)
1 egg
2 cups clean beef broth or broth of choice (no MSG or additives...)
Veggies chopped finely (we use the food processor - onions, cabbage, celery, carrot, spinach - be creative)
1/2 can plain tomato paste
Minced garlic - 2 or 3 cloves
Spices of your choice (oregano, thyme, sage, etc)
Salt/pepper optional
Slop all of the ingredients together (except peppers and broth) and stuff each pepper until it is overflowing with the meat mixture. Slow cook in a covered cast-iron pan in the oven set at 200 degrees for about 4 hours or in a crockpot for the day - add broth for liquid either way. Or, just bake for about an hour at 350 degrees. A great fall or winter dish...enjoy!
MMM....pepppppers!!