#weliketoeat – Super Stuffed Peppers
When I was a kid growing up, there was really only one rule at the dinner table. You didn’t have to like it, but you had to eat it.
This rule was never really an issue, unless it was Stuffed Pepper Night. I despised green peppers. And onions. I don’t remember what else was in them, but I seriously remember not enjoying them – at all. Many a night, it would be well into Jeopardy [which came on at 7:30] and I’d still be pushing piles of peppers and meat around on my plate.
And then eventually I grew up. Somewhere along the way I learned that I actually do like green peppers – and onions. It’s been a weird week, weather-wise and so I decided to attempt a hearty meal, leading me to try my hand at a unique version of the stuffed pepper. I’m so happy I did. They turned out fantastically! Therefore, I shall share it with you!
Super Stuffed Peppers
3-4 large green peppers
1 each : yellow, orange & red pepper
1 white onion [somewhat small – I used about 1/3 of the onion]
1 small can fresh kernel corn
1 small can of tomato sauce
1 can Hunt’s Meal Starters Sauce : Chili version
1 lb of Bob Evans Zesty Hot Sausage
1/2 tspn onion powder
1/2 tspn garlic powder
6-8 ounces Mozzarella cheese
Cook the sausage over medium to high heat and crumble into small pieces while cooking. While the meat is browning, prepare the veggies. When almost no pink remains, sprinkle in the onion powder & garlic powder.
After thoroughly washing the peppers, slice the tops off of the green peppers and remove any seeds that might have been left inside. I used my mandolin slicer to take off two slices on the bottom so that they would sit flat in my glass pan. Chop the tops into small pieces so as not to waste any pepper. Then, slice the orange, red & yellow peppers using the mandolin and chop the slices into small pieces. Do the same for the onion.
Mix the chopped veggies, the onion and the can of corn in with the sausage and turn the heat to medium. [I didn’t want to cook the veggies, but started to soften them a little.] Add the small can of tomato sauce and stir everything together. Add about 2/3 of the can of Hunt’s Meal Starter sauce and stir.
Place the green peppers into a glass pan so they sit pretty flat. Fill each one, stuffing it as full as it will go with the meat and veggie mixture. [You may have to push the ingredients down into the pepper.] Add the leftover sauce around the peppers in the pan. Cover the pan with foil.
Bake for 30 minutes at 350 degrees. Remove from the oven and remove the foil. Cover the tops of the peppers with the Mozzarella cheese and put back into the oven [uncovered] for 10-15 minutes. You just want the cheese to melt & you could use your broiler for this if you wanted to.
Remove from the oven, scoop onto a plate and dig in – but be careful! They’ll be hot! We had ours with freshly baked cornbread and they were so, so good.
In the pan, ready to go:
It was a wonderful mix of flavors and I was more than pleasantly surprised for just kind of winging it. Jon even gave them a review I feel is worth sharing – he said:
“Being a big meat guy I wasn’t so sure about veggies as the main ingredient. However, they were amazing. The spicy sausage played great off of the sauce & peppers. The green pepper wasn’t soggy and had a nice crunch to it. The cheese added a big flavor. I couldn’t even taste the onions in it, which I normally don’t eat. This was a great meal.”
He’s a keeper, that one.
I truly did “wing” this recipe. I had searched all over and compared different recipes but the majority of them didn’t appeal to me due to the meats, spices and sauces that were used. Therefore, I just added a little of this and a little of that and hoped for happy results. It worked.
Jon added some crushed red pepper to his to spice it up a little. I tried a bite and it was super spicy, but delicious.
The cheese isn’t necessary, but it adds a wonderful flavor. I used block Mozzarella and just cut it into strips that slightly overlapped the peppers, but I’m sure shredded work just as well.
I opted to not pre-cook/bake my green peppers. I like them to still have some crunch and they were just right, crisp yet not hard. If you wanted to have softer peppers you could pre-cook them or leave them in the oven a little longer.
I’m sure you could add a variety of other veggies – mushrooms or tomatoes perhaps. As my other half doesn’t like either of those, I opted to leave them out.
These were super filling. I made three and the peppers I started with were pretty big in size. I had one and Jon had two. Together with some cornbread, [okay a lot of cornbread], they were the perfect meal. I know I’ll be making these again this winter. Very filling, very hearty and easy for a busy weeknight.
Have any of your tastes changed as you’ve gotten older? Anything you never used to like that now you do? Have a suggestion for something to add to stuffed peppers? Be sure to let me know below!
I hope you have a wonderful weekend – lots of crafting is up ahead for me! I’ll be back on Monday with something super inspiring. I hope you’ll come back to check it out!