Stuffed Peppers

So Sunday before work I didn't feel good...didn't sleep well and had a headache.  However I promised Lyle one of his favorites- stuffed peppers.  You can make these several styles, usually we go for either Mexican or Italian.  I made this ones Italian and he was so happy to have them!  I also had to make them because I was worried the peppers would go bad.  I have been having issues with produce again, so I'm back to buying one week at a time and hoping they last.

Italian stuffed peppers-

For these I browned ground mild sausage (that was what was in the freezer), when it was halfway through cooking a threw about a half a cup of coarsely chopped onion in, and about 3/4 threw I threw in some chunky cut mushrooms.  We like lots of yummy stuff in the peppers and Lyle prefers a little crunch to veggies.  If you like your onions soft put them in with the sausage right away.

When it is all cooked, if you need to drain the pan of oil, then dump a jar of your favorite spaghetti sauce in the pan.  Heat through (doesn't take long.)

Cut off the tops of some bell peppers- can be any colors, ours happened to be green, and scrape out the insides and seeds.  Put a touch of olive oil in the bottom of a baking dish.  Use a big spoon and fill'er up with the meat sauce mixture.  Top with some mozzarella cheese and pop in the oven at 350 until the cheese is bubbly and brown, these took about 20 minutes.  The peppers with be soft but with a little crunch too.

  Lyle had one of these for dinner, then went to the neighbors to mooch off a birthday party of hotdogs so he could take the other two to work and brag about it!

These can be allergy friendly for Eli- just make one in a separate pan with no cheese on top.

And Advocare friendly- no cheese on top (or very little) and use a leaner meat- ground turkey or ground chicken.