These were delicious and healthy, too!
4 green bell peppers
1 lb. ground beef
1 small onion, diced
Mexican cheese, shredded
Preheat the oven to 350.
Cut the top off the peppers and clean out the inside. Reserve the top for later.
Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.
Chop the remaining top into small pieces.
Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.
Add the Mexican seasonings, salt, and pepper.
Spoon the meat mixture into the microwaved peppers. Top with the cheese.
Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.
This was good – a bit plain, but tasty enough. It’s pretty healthy, too! This would be good served over some noodles or rice as well.
1 lb. shrimp
3 Italian sausages, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, diced
1 zucchini, chopped
1/4 c. chicken broth
2 garlic cloves, minced
Red pepper flakes
Dash of seafood seasoning, such as Old Bay
1 T. chopped parsley
Cook the sausage until cooked through. Remove from pan and set aside.
Add some olive oil to the pan. Season the shrimp with the seafood seasoning. Cook until opaque and pink. Remove from pan and set aside.
Add more olive oil if needed. Cook the peppers and onions until soft. Season with salt & pepper. Add the sausage and zucchini and cook until the zucchini softens. Add in the garlic. Return the shrimp back to the pan. Add the chicken broth and red pepper flakes and parsley. Stir well to combine.