Fast Stuffed Green Peppers



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Fast Stuffed Green Peppers

I am all for making life easy when you can. Here is a recipe that takes 5 minutes prep and 15 minutes cooking. Toss a salad, cut up some veggies or fruit while it is baking. Add a dinner roll and you have a meal in less then 20 minutes from start to finish.

I love using canned goods for my base then adding to them fresh or frozen ingredients to make them taste totally homemade. With this recipe if you have a little cooked hamburger, bacon, ham or sausage add it to the chile before you start to give it that add punch. Garnish with a dollop of sour cream or sprinkle with cheese.

Fast Stuffed Green Peppers

Cut the tops off of green peppers, clean out the seeds and use a can of chili for filling. Bake at 350 degrees for about 10-15 minutes.



Photo By: alexik

Comments

  1. Bea says

    Wow, how easy. I really like this because it will make a quickie supper for me when I’m tired after work.

  2. Barb Nauman says

    This is a great idea. It would be a super way to use up leftover homemade chili in the winter months-you could top each pepper with cheese, sour cream, crushed Fritos, etc. The options are endless:)!

  3. says

    Stuffed Mozza Peppers

    Cheese Kid-Friendly Recipes

    Tuna combined with veggies and creamy mozzarella stuffed into peppers makes for a portable, nutritious and delicious lunch ready to go in 5 minutes!

    Preparation time: 5 min.
    Stuffed Mozza Peppers

    Ingredients

    4 small sweet peppers (red, green, yellow)
    1/4 cup (50 mL) plain yogurt (1 per cent or 2 per cent)
    1 tbsp (15 mL) prepared basil pesto
    1 cup (250 mL) cubed Canadian mozzarella
    6 oz can (170 g) chunk tuna, packed in water, drained
    1 carrot, grated
    1 celery stalk, finely chopped

    Preparation:
    Halve peppers lengthwise, remove core, seeds and set aside.

    In a small bowl, combine yogurt and pesto. Stir in mozzarella, tuna, carrot and celery.

    Spoon mixture into prepared peppers.

  4. Barb Nauman says

    Hi Grandma,
    Your recipe sounds so good! I love meals I can prepare in these hot summer months that don’t heat up my kitchen! How is Canadian mozzarella cheese different from Italian mozzarella?

    Thanks!

    Barb~

  5. says

    I have used all different types of mozzarella from Canada from the States and to be honest I can’t tell the difference too much.
    Some is stringier some isn’t stringy at all.
    I think they say Canadian mozzarella because it was put out by the Ontario or Canadian Cheese board.

  6. Maggie says

    I have a (should say had) recipe for stuffed peppers that I had doctored up to be just like we like it. I had printed it off a website (not sure where) and had written all over it with my updated notes. Went to make them yesterday and couldn’t find the recipe anywhere. I cleaned out my cookbooks a few months ago and put all the loose recipes SOMEWHERE! Now, I’m ready to make them again and cannot find the recipe anywhere. Seeing your email today was a blessing. I will probably add rice to the chili mix because we like rice in our stuffed peppers but this sounds Yummy! Thanks for including it today. You must have heard my prayer.

  7. says

    This recipe sounds great! In my city, peppers are about .60 each which makes this a supper easy snack or side dish when entertaining. Peppers also add a lot of flavor and add bulk to dishes with protein like beans and chicken or beef.

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