The Best Stuffed Peppers Recipe

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best stuffed pepers recipe I love stuffed peppers, you guys. But I find that a lot of the ways I've made them fall flat. I like them with a ton of flavor, a little heat, and lots of ooey gooey goodness. So one night I decided to play around a little with some ingredients to try to make the best stuffed peppers recipe. And the result was amazing. Mr. T loved them so much that I swear he asks me to make them every week.

So here's how to make some yummy stuffed peppers.

What you'll need:

3-4 bell peppers - I use all different colors and I usually cut the peppers in half because that's the way I like to eat them. You can easily leave them whole as well. Still take out the insides though.

1 6oz can tomato paste

1 can black beans, drained & rinsed

1 can of tomatoes (I used a quart jar that we canned last summer)

2 cloves of garlic, chopped

1-2 TB olive oil

1/2 cup sour cream

1/4 cup pepper jack cheese, grated

1 package of Mexican or sharp cheddar cheese

2-3 TB homemade taco seasoning mix

A few dashes of red pepper flakes, optional if you want to add more spice

yum best stuffed pepers recipe

What you'll do:

Preheat oven to 375.

Brown sausage. Drain, but reserve about 1TB of the drippings in the pan.

Put oil in pan and let it warm a little. Add garlic and cook until it's soft. Be sure to scrape up all the tasty goodness leftover from the sausage while you're cooking the garlic.

Add sausage, tomatoes, seasoning, and sour cream. Let mixture cook for 8-10 minutes.

Add beans and pepper jack cheese. Give it a good stir and cook until cheese is melted.

Spoon mixture into each pepper. If there is any leftover mixture you can add it around the peppers. Top with cheese. Protip - top with some crushed up tortilla chips for an even tastier experience.

Cover with foil and bake for 15 minutes. Remove the foil and bake for 15 more.

Feed your belly.

 

The Best Stuffed Peppers Recipe
Author: Jess Downey
Ingredients
  • 3-4 bell peppers - I use all different colors and I usually cut the peppers in half because that's the way I like to eat them. You can easily leave them whole as well. Still take out the insides though.
  • 1 6oz can tomato paste
  • 1 can black beans, drained & rinsed
  • 1 can of tomatoes (I used a quart jar that we canned last summer)
  • 2 cloves of garlic, chopped
  • 1-2 TB olive oil
  • 1/2 cup sour cream
  • 1/4 cup pepper jack cheese, grated
  • 1 package of Mexican or sharp cheddar cheese
  • 2-3 TB homemade taco seasoning mix
  • A few dashes of red pepper flakes, optional if you want to add more spice
Instructions
  1. Preheat oven to 375.
  2. Brown sausage. Drain, but reserve about 1TB of the drippings in the pan.
  3. Put oil in pan and let it warm a little. Add garlic and cook until it's soft. Be sure to scrape up all the tasty goodness leftover from the sausage while you're cooking the garlic.
  4. Add sausage, tomatoes, seasoning, and sour cream. Let mixture cook for 8-10 minutes.
  5. Add beans and pepper jack cheese. Give it a good stir and cook until cheese is melted.
  6. Spoon mixture into each pepper. If there is any leftover mixture you can add it around the peppers. Top with cheese. Protip - top with some crushed up tortilla chips for an even tastier experience.
  7. Cover with foil and bake for 15 minutes. Remove the foil and bake for 15 more.