I’m really proud of this one. Yesterday, Hubby said to me, “Let’s grill tomorrow……oh, wait, you can’t have meat. What about veggie stuffed bell peppers”. (Hubby missed his calling; he should’ve been a chef……or a professional ice cream taster. But that’s a different story).
I am a huge fan of bell peppers…peppers of any kind actually. I grew up in New Mexico and Arizona so peppers and chile are a staple.
I’m SO making these again!
Veggie Stuffed Bell Peppers
5 bell peppers (I used green. Try to get flat bottom fat guys, they stand and stuff better)
1 Pkg. mushrooms (finely chopped)
a handful of Red onion diced
a handful of white onion (you like my measuring system?)
1 can of greens (I used mixed)
1 can diced tomato (always read labels for ingredients. sometimes the manufacturers use sugars)
1/2 cup(ish) tomato sauce
To taste: Adobo seasoning, celery salt, onion powder, garlic powder, pepper, oregano (I like Mexican oregano), red pepper flakes, green chile powder (if you know me you can bum some).
or any seasoning you like (I like my food spicy)
Wash and cut the veggies (I use a vinegar bath for all produce: 1/4 cup vinegar in a sinkful of cold water for 10 minutes). slice off the top of the peppers and gut. Save the top for a lid. in a bowl mix everything else. Stuff the peppers. Hubby grilled them today, but they can be put in the oven too. I would preheat to 400 and bake them for 45 min.