Three Cheese Stuffed Peppers

by - August 05, 2009

I love stuffed peppers, and this recipe really was geared towards using what I had on hand in the garden and kitchen. It was the first time I chose not to use rice in favor of bread crumbs and mushrooms. The aroma and flavor were excellent. Add fresh chopped hot peppers or crushed red pepper if you want some kick.

3 Bertha bell peppers or 4 regular bell peppers
1/2 lb lean ground beef
1 cup sliced mushrooms, crumbled
1/4 cup each grated Parmesan, shredded Mozzarella, and Feta
2 tbs Italian bread crumbs
1 egg, beaten
3 cloves garlic, crushed
1/2 tsp salt

Preheat the oven to 400 deg F. Wash the peppers, cut off the tops and remove the seeds. In a bowl, mix the other ingredients and divide between the peppers. Stuff the peppers, lay in a glass or ceramic baking dish and place the tops back on the peppers. Cook for 45 min.

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