These peppers are the EASIEST thing to toss together when you are feeling less than inspired AND have a few extra vegetables in the fridge. This came together on a whim during an Instagram story! There were tons of requests for the recipe so here you have it!
To cut down on the cook time and stuff to the peppers to their max capacity, I cut the peppers in half and lay them flat in a large baking dish.
I also like to roast my bell peppers for a few minutes before stuffing them to insure that they get nice and tender once stuffed and baked again. I just rub them with a little oil and pop them in a 375 degree oven for 10 minutes.
This recipe is as versatile as you want it to be. I stuffed my peppers with leftover taco seasoned ground beef but you could you shredded chicken, ground turkey, or just several cups of vegetables to keep things vegetarian. To keep things Whole30, leave off the shredded cheese; top with pico de gallo and smashed avocado and enjoy your dinner.
[tasty-recipe id=”6063″]
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