4 Insanely Delicious Stuffed Pepper Recipes You Need To Taste!

***** Grilled Creamy Chicken Stuffed Peppers *****

1 Rotisserie Chicken – shredded (approx. 4 cups)
3 -4 Bell Peppers – halved & seeded
6 oz Cream Cheese – room temp
1 C Salsa Verde
1 Jalapeno Pepper – diced
3 Scallions – sliced
1 1/2 C Cheddar Cheese – shredded
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Onion Powder
Salt & Pepper to taste

Clean Peppers & season with salt & pepper

In a large bowl mix chicken, scallions, jalapeno, cream cheese,
1 cup of shredded cheddar cheese, salsa verde, garlic powder, paprika,
onion powder, salt & pepper. Mix until well combined

Rub peppers with olive oil, season inside with salt & pepper

Fill with chicken mixture, place in a tray or on a wire rack.

Place on grill on indirect heat for 25 – 35 minutes or until peppers are
fork tender. Top with remaining cheese a few minutes before taking peppers
off of the grill.

350 F Oven for 30 – 40 minutes or until fork tender

***** Old Fashioned Stuffed Peppers *****

8 Bell Peppers – any color, tops cut off cored & seeded
2 lbs Ground Beef
1 Large Onion – diced
3 – 4 Cloves Garlic – minced
2 C Par Cooked Rice*
1/2 C Grated Parmesan Cheese
1 Egg
1/2 C Breadcrumbs
2 tsp Oregano
1/2 tsp Dried Basil
1/4 C Fresh Parsley – chopped
Salt & Pepper to taste
15 oz Can Tomato Sauce

* to par cook rice, prepare rice as you would normally except cook it for only 10 – 12 minutes, drain excess water and cool completely

Slice the tops off the peppers, remove membranes & seeds.

In a large bowl place the chop meat, onions, garlic, grated parmesan, par cooked rice, egg, breadcrumbs, basil, oregano, fresh parsley, salt & pepper. Mix well.

Place meat mixture into peppers and replace tops.

In a large sauce pot or dutch oven place 1/2 C water. Arrange peppers into pot. Pour tomato sauce
over peppers. Cover with lid.

Bring liquid to a boil and lower to simmer for 1 – 1 1/2 hours or until peppers are fork tender. If the flame is very low they may cook for 1 1/2 – 2 hours.

***** Mexican Stuffed Peppers *****

Bell Peppers
1 1/4 lbs Ground Beef
1/2 cup Chopped Onions
4 Cloves Chopped Garlic
2 Tbsp Taco Seasoning
1 can Fire Roasted Tomatoes
1 can Tomato Sauce
1 4 oz can Diced Green Chilies
1 Can Black Beans
1 1/2 cups Of Cooked White Rice
1/4 tsp Red Pepper Flakes
1 cup Frozen Corn
2 cups Cheddar Jack Cheese
Top Peppers With More Cheddar Jack Cheese
Sour Cream

****** Grilled Cheesy Bacon Stuffed Mini Peppers *****

1 lb Mini Peppers – seeds & membrane removed
8 oz Cream Cheese – softened
4 Slices of Bacon – cooked & crumbled
1/4 C Green Onions – sliced
1 C Cheddar Cheese – shredded
2 tsp Worcestershire Sauce
1 tsp Garlic Powder
1/2 tsp Pepper

Cut peppers in half and remove seeds & membranes.

Mix together cream cheese, bacon, green onions, cheddar cheese, worcestershire
sauce, garlic powder & pepper until well blended

Fill peppers with cream cheese mixture and smooth out on top. Place on to a wire rack
or shallow pan.

Grill indirect heat until cheese is melted & peppers are tender.

I grilled 5 minutes, turned the rack and grilled another 5 minutes or so

Follow us
Instagram https://www.instagram.com/my_ol_ladys_cookin_show/
Twitter https://twitter.com/MOLCS_
Tik Tok https://www.tiktok.com/@molcsyt

#minipeppers #molcs #easyrecipes