Veggie Stuffed Peppers Recipe
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Ingredients
- 4 Bell or Cubanelle Peppers
- 1/2 Chopped Onion
- 1lb Vegetarian Ground Beef
- 1lb Prego Organic Tomato, Basil, and Garlic Pasta Sauce
- 1/4 cup seasoned Bread Crumbs
- 1tbsp Grape seed oil
- Sun Dried Tomato
- 1tbsp Paprika
- 1/2lb Cheddar Jack Cheese
How to make Veggie Stuffed Peppers
*Sorry I don't have a real pic or anything, I was just trying to site out and now it won't let me delete it :x This is a really good recipe though so maybe you'll enjoy? I'm in the middle of moving so I won't be able to fix this for a while :/
- Prepare the Peppers by cutting off the top and bottom and removing their seedy innards. For regular Bell Peppers, cut these in half to make 2 rings, but for the thinner and longer Cubanelle variety, cut into 3 rings. Eitherway, boil these for 5-10 minutes.
- Preheat oven 375
- In a bowl add the ground beef. I like Smart Ground which comes as a big chunk that can be seperated with a strong fork. Add sliced Sun Dried Tomato, add diced onion and add bread crumbs. Mix in half the pasta sauce. Add Paprika for some spice. Mix, mix, mix.
- Drain the peppers. Coat a pan with oil and place all the peppers within. Take your mixed beef and spoon into the peppers. You want to condense them into the pepper and push the pepper out. It can also be difficult to bite apart once cooked so I like to slice the sides of the peppers, bell peppers into quarters and cubanelle in half.
- Cover with the rest of the sauce, and then cheese!
- Cover with foil and put in the oven. Cook for 30 minutes. If cooked too long or too hot the cheese becomes a uniform orange which isn't so beautiful.
- Serve hot! Serve cold! It's all good and everyone can enjoy!
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