Stuffing Peppers are perfect as an appetizer or a meal! Your favorite ground meat, cheese, onions, pepper and stuffing mix! A fabulous combination! Just delicious!
We have served these Stuffing Peppers as small and large sized peppers on many different occasions. This recipe is great as an appetizer or a meal! Your pepper size will be up to you!I have to mention that when you are buying peppers try to pick the ones that will lie flat on their own. It will make things easier for you. I always try to pick peppers that have 4 bumps on the bottom instead of the usual 3. You want the peppers, when cut in half, to sit flat on the bottom of the pan and then on the plate. Even if they wobble a little these stuffing peppers never disappoint! I have quite a few things I love to do with peppers! This includes filling them with meat, rice and cheese in my Awesome Stuffed Peppers or beef and lentils in my Lentil Short Rib Stuffed Peppers.
Now that I think about it I use peppers in so many recipes and I can’t seem to help it! The last recipe I am going to mention in is an easy Simple Steak or Chicken and Peppers Stir Fry which is full of peppers and either steak or chicken! Totally tasty too and definitely worth a try!
Stuffing Peppers Video
- 3-4 large peppers, green, yellow or red, cored and cut in half (depending on size)
- 1/2 pound ground beef
- 1/2 pound ground sausage
- 1 large egg
- 1/2 bag chicken or turkey flavored stuffing mix
- 1 pepper, green, yellow or red, diced
- 1 large onion, diced
- 1 celery rib
- 1/-3/4 cup cheese, grated or shredded, more or less to taste
- 2 tblsp Worcestershire sauce
- 2 teaspoons thyme, dried, ground leaves
- 2 teaspoons parsley, dried
- 1/2 cup crispy fried onions, more or less to taste
- 1/2 tsp salt
- 1/2 tsp pepper
- cooking spray
- 1/4 cup butter more or less to taste
Preheat oven to 375 degrees. Prepare a 13x9 inch pan with tinfoil lightly coated in cooking spray. Set aside.
Wash and core the whole peppers, that will be stuffed, and slice in half. Set aside.
Cook the sausage and ground beef with the thyme, salt, pepper and parsley in a large skillet, over medium heat. Add onions, celery and the chopped pepper. Sauté for a few minutes, until tender, then drain if desired (I don't usually).
Beat the eggs and then add the dry stuffing mix in to a large bowl. Combine.
Next dump skillet contents into the large bowl and stir together. Once fully blended prepare to stuff your peppers!
Using a spoon or your fingers press stuffing mixture into each pepper half and place on your prepared sheet, side by side. Sprinkle crispy fried onions on top of each pepper followed by a slice of butter and then shredded cheese. Bake for 25–30 minutes. Enjoy!