Tuesday, January 24, 2017

Yummy Recipe: Cream Cheese & Cheddar Stuffed Green Peppers

 
This recipe is one of my favorite ways to make stuffed peppers.  It can be made as a low-fat recipe by substituting your cheeses with reduced fat cheese and by using ground turkey or 93% lean ground beef.
 
Here, I'm using reduced fat cheddar, regular cream cheese and 85% lean ground beef.  Adding a dollop of cream cheese to the bottom of the green pepper is my little specialty and something "I do" to kick up the flavor a little more!!  It's also a pleasant surprise when others dig in and begin to eat.  They always say, "wow, this is good with the cream cheese on the bottom."
 
It's as easy as 1-2-3 to make and your family is going to love it!  Enjoy :-)
 
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Cream Cheese & Cheddar Stuffed Peppers
 
Preheat oven to 350
 
Here's what you need to get started:
-4 whole green peppers
 -2 pounds of ground beef will make 8 halves ( 4 whole) of green peppers. 
-Mix all ingredients shown except the tomato sauce and Worcestershire sauce. 
-Brown meat in a medium size skillet. 
-Add seasonings to your liking using seasoned salt, garlic powder, black pepper and parsley flakes. 
-After meat has browned, drain oil and add  2 tablespoons of Worcestershire sauce and 1/2 can to 3/4 can of the tomato sauce (important:  you don't want your mixture too soupy, do not add too much sauce). 



Ok, now you need to set aside your cheddar cheese, cream cheese and olive oil.  Add a little olive oil to the bottom of your pan.  Cut each pepper lengthwise, place them in the pan and add a dollop of cream cheese to each green pepper half.

Next, add you meat mixture to the green peppers directly on top of the cream cheese. Cover with foil and place in preheated oven for 45 minutes.
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Remove foil and peppers should now be a shade darker that indicates they have cooked properly.

Now add a slice of cheddar cheese to each green pepper and return pan to oven for 5 minutes.

Remove pan from oven after cheese melts and transfer your peppers to a serving plate. Add 1/4 of tomato sauce remaining to the top of each green pepper, serve hot and enjoy!
 

 
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