Stuffed peppers are something that I’ve grown to love over the years. Â I am not sure at which age I gave peppers a chance, but I am a huge fan now. Â This is your basic pepper recipe with ground beef and cheese. Â The possibilities of variants of this recipe are endless. Â I have made them with chicken but prefer beef personally.
Generally made with bell peppers, you can also substitute pepper types. Â I like to get a variety of colored peppers more for aesthetics than anything. Â Any pepper will do.
There are also a variety of cheeses you can use. Â I used sliced provolone for this recipe, but all types of cheese and even shredded cheese work well. Â 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. Â 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. Â Your meat will be already cooked before baking so it won’t have too much grease inside. Â 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