Monday, April 19, 2010

Stuffed Bell Peppers

1 bell pepper per person you are feeding (we needed 4)
1 lb ground meat per 4 bell peppers (we used ground venison)
old bay seasoning
Mexican cheese
Sour Cream
1/2 onion per pound of meat
2 mushrooms per pound of meat

Cook ground meat with old bay seasoning until browned.
Chop onion and mushrooms and add to meat with salsa, cook a few minutes to soften onions and mushrooms and allow flavors to combine.
Pour meat mixture into mixing bowl and add cheese.
Cover a cookie sheet with aluminum foil.
Preheat oven to 350 degrees Fahrenheit.
Remove top of bell peppers, hollow out and rinse.
Fill peppers with meat mixture, packing down so there are no air pockets. Cover with cheese and bake for 15 minutes or until cheese is crispy.
Remove from oven, let cool for a few minutes, put in a bowl and add sour cream.

Sour cream, onions and mushrooms are optional as is salsa. You can also customize this by adding Italian seasoning instead of old bay and mixing with spaghetti sauce instead of salsa and using motzarella instead of Mexican cheese to make it an Italian meal instead of a Mexican one.

The best thing about this meal -- all my girls ate it!!!! Evie wanted to be fed (for the attention) as usual, so Joey fed her, but she ate it all (1/2 a stuffed bell pepper) and so did Addy. We just gave Izzy the meat mixture as the bell pepper would be too hard for her to chew as it was still a bit crunchy (which is how its supposed to be) and she ate all her meat and mushrooms, but the onions were too big and crunchy for her, so when I make it, I'll chop the onions smaller and add them to the meat when I start it browning.

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