amy’s stuffed peppers
We grow peppers in our garden and they are such a treat compared to grocery store peppers. The difference? The ones you grow in the garden tend to have thinner walls/skin and are sweeter. If you can get them try them! Over the years, we’ve decided that one of us likes heat and one of us doesn’t, so that’s why there are two different cheeses. You’re basically getting two recipes here! Enjoy!
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yield
2 serving(s)
cook time
1 Hr
method
Bake
Ingredients For amy’s stuffed peppers
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2red peppers, tops cut off and reserved, seeds cleaned out
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1 lbground beef
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1 smallonion
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1 ccanned white corn, drained
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1 cdiced tomatoes, use canned red gold as a substitute, don’t drain
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1 pttomato sauce
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To tastegrated cheddar and 1 slice american cheese (optional)
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To tastepepperjack cheese cubes and 1 slice
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1 Tbspor to taste chili power
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1 tspcumin
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1-3 Tbspcorn meal
How To Make amy’s stuffed peppers
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1Set oven to 350
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2Brown ground beef. Add onions cook to translucent. Add chili powder and cumin. Add corn and tomatoes. Stir to blend. Add corn meal to dry the mix a bit.
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3If your peppers don’t sit evenly in you pan, spread a little of the stuffing into the pan to serve as a leveler. We make 2 different peppers because one of us likes heat and one of us doesn’t. Drop some cheddar into one of the peppers and pepperjack cubes into the other. Put some of the stuffing into each pepper and then another layer of cheese. Top with the cheeses of choice, here we put the American slce on the one with cheddar. Place the reserved pepper tops on top of the cheese. Pour tomato sauce over the peppers. -
4Depending on the thickness of the walls of the peppers, you’ll bake these 1 hour to 1 hour 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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