Stuffed Bell Peppers Free PD Recipe

These peppers have old-fashioned home-cooked appeal. The aroma of them baking sends me back to my childhood. As a child, I’d run in the door after school and guess from the delicious smell what my mother was cooking for dinner. Stuffed Peppers were one of my favorite cold-weather oven-baked dinners. I’ve removed all the fat and animal products and doubled up on the protective ingredients to heal and protect your hard-working body with a nostalgic meal that truly satisfies.

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Responses

  1. This is good enough for company! I used my Vidalia chopper to get the carrots and celery and mushrooms the same size and the finished product looked professional. Very deep flavors, too. First time using the Cuissinart pan and the dry sauté method, worked just like in Julie’s videos!

  2. These stuffed peppers are delicious! The only adjustment I would make next time I make them would be to parboil the bell peppers before stuffing and putting in the oven. I prefer my peppers thoroughly cooked, and these did not come out cooked at all after being in the oven for an hour. Delicious flavor! An omni-pleaser!