Stuffed Peppers Without the Rice

Wash and cut in half 4 peppers and remove any seeds. Place on a sprayed baking sheet or casserole dish.

The filling:

  • 1.5 pounds of lean ground meat. Beef, Turkey or chicken.
  • One package of mushrooms diced
  • Sliced black olives
  • Half cup of salsa
  • Half cup of tomato sauce
  • Quarter cup of shredded cheese, any kind
  • Sea salt
  • Black pepper
  • Tumeric
  • Basil
  • Parsley
  • Paprika

Mix well and fill each pepper. Cook at 385 for a half hour to 45 min until golden brown.

Take the leftover filling and make meatballs or a small meatloaf. Take any liquid after it cooks and freeze to put into soups later. If you place in the fridge first, you can remove the excess fat. Although that will add great flavor to your soups or stews.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s