Rustic Savory Stuffed PeppersUser Submitted Recipe
Beautiful, rich red pepper stuffed with a hearty blend of goodness!
8 Red Peppers
1½ lb. ground beef
1 medium onion, diced
4 tablespoons olive oil, divided use
1 cup Italian style bread crumbs, divided use
1, 10 oz. package chopped kale, drained
1, 4 oz. jarred pimentos, drained
1/2 teaspoon sage
2 cups grated sharp cheddar cheese, divided use
¼ lb. ham, julienne
1 tablespoon chives
Cut top section with stem off of each pepper, remove pith and seeds. Drizzle 2 tablespoons olive oil in large skillet. Sauté onion until translucent. Next sauté ground beef, breaking up with a fork until the meat is no longer pink. Set aside.
Mix together the breadcrumbs (reserve 4 tablespoons) kale, egg, pimentos, sage, grated sharp cheddar cheese (reserve 4 tablespoons). Salt and pepper to taste. Add the cooked meat and onion mixture. Fold in the ham.
Preheat oven to 375*. Grease a 13”x9” baking dish with 2 tablespoons olive oil. Fill each pepper with an ample portion of the crumb/meat mixture. Arrange in the baking dish standing up.
Mix together remaining portions of breadcrumbs, grated sharp cheddar cheese, olive oil and chives. Sprinkle over the tops of the stuffed peppers. Bake for 45 minutes.
no nutrition information available
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