, , , , , ,

Sometimes you just want to make something fast, simple and so good you wonder why you don’t make them more often…

This is one of those recipes.

Stuffed Peppers

The Ingredients:

  • 4 Bell Peppers (remember you don’t have to stick with green!)
  • 1 lb ground beef (think local)
  • Fresh Spinach (frozen works well too but requires extra step)
  • 1 Onion
  • Fresh Garlic
  • Handful of mushrooms
  • A little bit of olive oil

Get your peppers ready.

– Side note: Make sure you have a nice glass dish (pie dish works well) so that the peppers can stand up while cooking. If they topple over, it can be quite messy (not that we wouldn’t know anything about being messy while cooking)


It’s no secret that our house loves Garlic. No matter what the recipe calls for you can almost guarantee we’re going to double (and we’ve been known to triple) the amount.

Mince your garlic. Dice your onions. Slice up your mushrooms. Saute in a little bit of olive oil until onions begin to sweeten up.

– Side Note: You can add the fresh spinach here and cook down if you’d like. We prefer to not. Some recipes will say to use frozen spinach. If you do make sure to thaw it properly and then squeeze the excess water out. It can get messy wringing out the water and if you ask Tara about frozen spinach she’ll just wrinkle up her nose and say “Fresh is best!”

When everything is minced, diced, sliced and chopped (and cooked just a few minutes) mix together with ground beef…

Preheat oven to 425.


Stuff your peppers.

Pop these beautiful peppers in the oven for about 40 minutes. While you’re waiting you can make up a nice side veggie or a salad. We chose to go with steamed broccoli and it was delicious!

– Side Note: If you have yet to purchase a meat thermometer do so ASAP. Otherwise you’ll have to cut into the peppers to make sure the ground beef is cooked thoroughly (if not cooked enough for your liking, you can put your pepper in the microwave for a minute). The only reason we say this is because we didn’t have one and used the “cut in half” method to check. Not nearly as pretty as when served. We are now proud owners of a meat thermometer!

~ Now that’s good eatin folks!