Stuffed peppers are something that I’ve grown to love over the years. I am not sure at which age I gave peppers a chance, but I am a huge fan now. This is your basic pepper recipe with ground beef and cheese. The possibilities of variants of this recipe are endless. I have made them with chicken but prefer beef personally.
Generally made with bell peppers, you can also substitute pepper types. I like to get a variety of colored peppers more for aesthetics than anything. Any pepper will do.
There are also a variety of cheeses you can use. I used sliced provolone for this recipe, but all types of cheese and even shredded cheese work well. Adding cream cheese to the meat was something I just did recently.
I have also put diced onions or picante sauce in with the ground beef while cooking. A lasagna stuffed pepper is on my list of things to try and post to the website in the future.
I usually put a piece of sliced cheese at the bottom of the pepper before filling so that it melts into the crevices in the bottom. Your meat will be already cooked before baking so it won’t have too much grease inside. I then put in multiple layers of meat and cheese and bake for a half hour.
Stuffed peppers can also be prepared ahead of time and put in the fridge for freezer until ready for baking or grilling.
Stuffed Peppers
Equipment
- Large cast iron skillet
Ingredients
- 1/2 pounds ground beef
- 2 peppers
- 4 ounces cream cheese
- 4 slices provolone cheese
Instructions
- Brown ground beef
- Melt cream cheese into ground beef
- Cut the top off of a pepper
- De-Seed and rinse pepper
- Layer sliced cheese and beef mixture into pepper
- Bake at 350 degrees for 30 minutes