Meaty Stuffed Peppers

Kelli and Matt are friends from High School. They live in Southwest Ohio so right now they are in the middle of garden harvest.  Kelli made this with garden fresh peppers and the egg is from the chickens they raise.  So the key word in today’s recipe is “fresh is best.”  Now Kelli will tell you more about the recipe.

Just enjoyed a great dinner, fresh corn on the cob picked this morning (by the Amish neighbors), fresh green beans picked yesterday (by my mom), and stuffed red bell peppers (picked up the peppers at the Amish fruit & vegetable stand earlier today).  It was all so good! 🙂

Matt and I are trying to cut back on the amount of carbohydrates we eat, so this is not your normal stuffed peppers recipe. I developed it to suit our tastes and diet.  I have cut out the rice and tomato sauce (Matt is not a big fan of it).  I have included several variations to suit different tastes and what might be fresh at the market.  Note:  If you have not tried Weber’s Canadian Chicken Seasoning…. YOU MUST!  We use it on everything!
Stuffed Peppers
4 lg. red bell peppers
1 small onion, chopped
½ green bell pepper, chopped
1 lb. lean ground beef
1 lb. turkey sausage
1 egg
2-3 tsp. Weber Canadian Chicken Seasoning
Salt & Pepper to taste

Preheat oven to 350 degrees.  Mix ground beef, turkey sausage, egg, onion, green pepper and seasonings.  Set aside. Cut tops off the red peppers and clean out the seeds.  Rinse well.  Stuff meat mixture into peppers and place in a baking dish.  Bake at 350 for 45 to 60 minutes. Enjoy!

Other variations:
½ C. rice or other filler (like oats or bread crumbs)
Add ½  to 1 C. shredded cheese
Top with marinara or spaghetti sauce
Add 1 pkg. frozen spinach (thawed, drained, and chopped) to the meat mixture
Substitute eggplant for the bell peppers. Just cut them lengthwise and scoop out middle.
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