Although my garden peppers are not ripe for the picking yet, I'm test driving some unconventional ways to use them. The following recipe was adapted from Hungry Girl.
I ate these delicious pizza stuffed peppers for lunch today and found them to be very satisfying!
2 Bell Peppers
(any color will do)
1 cup of mushrooms, sliced
1/2 cup of onion, chopped
1 cup of lean ground beef, *seasoned*
(I used leftover seasoned ground beef that I had used to make hamburgers the night before)
3/4 cup of pizza sauce
(I used store-bought)
1/2 cup of low fat shredded cheese
(I used 2% Mexican blend)
Preheat oven to 375 degrees. Coat a 9" x 13" baking dish with cooking spray.
Slice bell peppers in half lengthwise and remove seeds and stems.
Place bell peppers cut side up into the baking dish and bake for 20 minutes, or until slightly softened.
In the meantime, spray a skillet with nonstick cooking spray and satuee the onions and mushrooms on medium high heat until the onions are translucent. Set them aside when they're done.
Brown the seasoned ground beef in the same skillet. Drain the fat once the meat is browned.
Add pizza sauce to browned ground beef and combine.
When the peppers are done, remove them from the oven and blot them to remove moisture. Fill each pepper half with 1/4 of the beef & pizza sauce mixture, followed by 1/4 of the mushroom & onion mixture.
Sprinkle shredded cheese over all of the pepper halves and bake for 10 minutes or until cheese is melted.