There is nothing better than a meal you can prepare for your family in advance and pop in the oven for a quick weeknight dinner. This recipe reminds me of fall. Perhaps it is because I like to use a variety of peppers in autumn colors, or more simply because this is comfort food. I like to serve a side salad with the peppers and end up spearing both salad greens and stuffed pepper on my fork in a single bite. The peppers can be frozen once prepared (before they are baked). Wrap them individually in aluminum foil and put in a freezer bag and they can be defrosted and baked for a quick lunch or dinner.
6 bell peppers, assorted colors
4-6 strips bacon, chopped
1 lb ground meat (beef, bison, pork, venison, turkey…choose your own adventure)
1 cup diced onion
2-3 cloves garlic, minced
¼ cup parsley, chopped
2 large eggs, beaten
1. Cut tops out of bell peppers and remove seeds from center. Chop up tops and reserve for later.
2. Soak peppers in boiling water for 5 minutes to soften.
3. Cook bacon in skillet until crispy (get all that yummy fat rendered). Once cooked, remove from pan and set aside for later.
4. Add onion, garlic, and chopped bell pepper to bacon fat. Sauté until onions are translucent (~10 minutes). Once cooked, remove from pan and reserve for later.
5. If cooking immediately, preheat oven to 350⁰F.
6. Add ground meat to skillet and break up well while cooking. Once meat is completely cooked (~10 minutes) remove from heat and let cool a bit.
7. Once cooled, fold in the cooked onion, garlic, and pepper mixture and the crispy bacon pieces.
8. Season to taste with salt and pepper.
9. Then add the parsley, and the beaten eggs.
10. Stuff peppers generously with mixture.
11. Place in oven-safe dish and bake until brown on top (~30 minutes).
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