Stuffed Red Peppers

These individual portions are easy to serve. Plus they look great on a tray!
Make them ahead and reheat for a quick dinner after a summer day out. We’re
using our Meatball recipe from Always Delicious (page 149), but feel free to
experiment with other fillings, such as the Meatloaf with Smoked Paprika Ketchup
(Always Delicious pages 152 – 153).

Servings: 6 servings

Author:

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Course:

Main Course

Cuisine:

Mexican

Keywords:

meat Dairy-Free Phase 1 Phase 2

Instructions

1 Preheat the oven to 350 F.
2 Cut the tops off the peppers about 1/2 inch from the top. Remove the stem and
scoop out the seeds to create a pepper cup to hold the fillings. Set aside.
3 Place the onion, carrot, cilantro, garlic, seasoned salt, pepper, and Chickpea
Bread Crumbs (if using) in a food processor. Process until the vegetables are
finely minced.
4 Place meat in a large bowl. Stir in the minced vegetables and the Worcestershire
until well combined.
5 Fill each pepper with an equal amount of meat mixture, using all of the mixture.
If using Smoked Paprika Ketchup, add it on top of each pepper. Bake for 45 to 60
minutes. Top with Marinara Sauce or Ranchero Sauce and cheese in the last 15
minutes of cooking. Serve warm or refrigerate and reheat before serving.

Stuffed Red Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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