Monthly Archives: January 2018

Stuffed Peppers

These peppers are loaded with vegetables. They can be assembled ahead of time, and baked when you are ready to enjoy them.


6 bell peppers

1 lb lean ground beef

1 lb turkey Italian sausage

1 large onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

6 oz fresh spinach

Italian seasoning, to taste

1 cup tomato sauce

2 cups mozzarella, grated

1/2 cup Parmesan cheese, grated


Preheat oven to 375*. Cut tops off peppers, chop tops to add to filling. Devein peppers and rinse out seeds. Place peppers in baking pan.

In a large pan, brown ground beef and sausage. When meat is nearly browned, add onions, garlic, pepper tops, carrots, and spinach. Cook until softened.

Add Italian spices and tomato sauce. Simmer until flavors combine.

Remove from heat and let filling cool slightly. Mix in 1 1/2 cups mozzarella and Parmesan cheeses.

Fill peppers, topping with some of the reserved mozzarella.

Loosely cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 20-25 minutes, until cheese has melted and browned slightly.

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