Fast Green Peppers
Cut the tops off of green peppers, clean out the seeds and use a can of chili for filling. Bake at 350° for about 10-15 minutes.
Photo By: alexik
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Fast Stuffed Green Peppers
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Wow, how easy. I really like this because it will make a quickie supper for me when I’m tired after work.
Yum! Even I can make this !!
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:)!
I made these on Sunday, and they are so good and easy. I put a little cheddar cheese on top too. YUM.
Try these with Spanish Rice mixed in….you can stuff about 4 more peppers.
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.
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~
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.
Thank you everyone for the great quick recipes.. I LOVE this place!