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- 6 green peppers
- 1 pound sausage ground beef can be substituted
- 1 pound Italian sausage
- 1 teaspoon Lowry’s seasoned salt
- 1/2 teaspoon pepper freshly ground
- 1 teaspoon minced onion or 1/2 cup freshly chopped onion
- 1 1/2 cups shredded cheddar cheese Colby can be substituted
- 4 ounces cream cheese softened
- 1/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- Preheat oven to 400°F and grease a 9×13 baking pan and a smaller square pan – I use an 8×8 baking dish.
- Brown meat and drain.
- Wash, clean and halve green peppers.
- Add seasonings, cream cheese and cheddar cheese to meat.
- Stuff peppers and bake covered for 15 minutes.
- Add paarmesan cheese and mozzarella cheese and bake uncovered for an additional 5 – 10 minutes until cheese is melted and peppers reach desired tenderness
- Know what you like and choose more of those flavors for the stuffing
- Use your favorite combination to get 2 pounds of meat, substitutions are welcomed!
- We prefer Colby or cheddar cheese to mix in with the meat and mozzarella on top
- More cream cheese means the mixture is creamier, less cream cheese means the mixture is firmer
- Adding tomatoes is optional, we just like a few more vegetables added to the meat and cheese mixture
- If using tomatoes tiny pieces mix much better and ensure that canned tomatoes are well-drained or you may have soup
- We learned that more cream cheese makes more of a chip dip texture like our Fiesta Sausage Dip, so sometimes we use the whole block of cream cheese and serve with tortilla chips
- I like to cover the peppers with foil for the first 20 minutes to help trap in heat and soften the peppers without drying out the meat
- Wait to add mozzarella cheese on top until the last 10 minutes of baking time or that cheese will burn
- Bake uncovered so the cheese can melt and lightly brown for the last 10 minutes