At a Glance
About this Recipe
This delightful kid-friendly recipe is a new take on stuffed peppers that's easy to make and even easier to devour. The halved pepper "boats" make great little portions and allows for the perfect beef to cheese ratio.
But what truly sets this dish apart is the secret ingredient: our flavorful Italian Sausage Mix. It completely transforms the ground beef, infusing it with tantalizing hints of sausage and the vibrant herbs of traditional Italian cuisine.
Garnished with gooey Monterey Jack cheese, these colorful red pepper boats offer a yummy way to get your allotment of veggies and makes a beautiful meal when paired with a side or rice or salad.
Instructions
Dice up your onion and garlic.
Heat a skillet on medium-high heat and add oil.
Add diced onion and garlic to the skillet. Leave for about 2 minutes or until fragrant.
Remove from skillet and set aside.
Cook ground beef in skillet until cooked through.
Drain beef, then return to skillet and turn the heat down to a medium-low setting.
Add the diced tomatoes, tomato paste, Italian Sausage Mix, salt, garlic, and onions to the skillet. Mix everything together until blended well.
Preheat the oven to 400 degrees.
Slice the tops off of your red peppers then cut in half.
Lay the red pepper halves skin down on a baking sheet. Fill each one with the beef mixture.
Bake for ten minutes.
Remove the baking sheet from the oven, add the Monterey Jack cheese to the top of each pepper boat, then bake for 5 more minutes.
Serve with rice, salad, or both to complete the meal!
Ingredients
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N/A min • Moderate
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