Stuffed Bell Peppers - Gluten Free Recipes
Author: Kaylee Eylander
Recipe type: Dinner
Cuisine: American
Serves: 6
- 6 Bell Peppers
- 1 lb ground beef
- 1 lb. pork sausage (whatever flavor you like)
- ½ onion chopped
- 1 cup mushrooms chopped
- 2 cups cooked quinoa
- 1 14 oz can of tomato sauce
- 1 tbsp basil & oregano
- 1 tbsp minced garlic
- 1.5 cups shredded mozzarella
- salt & pepper to taste
- Preheat oven to 350
- Brown beef and sausage in cast iron pan on medium heat till cooked through, remove and drain fat.
- Cut top ½ inch of pepper off the top of your peppers, save tops, disguard membrane and seeds
- Chop up tops of pepper (not including stem!)
- Add peppers, onion & mushrooms to pan and cook through
- Add Tomato sauce, minced garlic, basil, oregano, meat mixture and quinoa.
- Stir through and cook for 3-4 minutes.
- Add Bell Pepper bottoms to 9x13 pan and fill each bell pepper with meat mixture,
- Cover each Bell Pepper with cheese.
- Add 1 cup of water to the bottom of the pan around the peppers.
- Cover with Foil.
- Bake at 350 for 40 minutes or until bell pepper is soft.
- Allow to cool for 10 minutes.
- Enjoy!
Recipe by Kaylee Eylander DIY at https://www.kayleeeylander.com/DIY-tips/stuffed-bell-peppers/
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