I’m not sure where this one came from initially, but my friend Christine made a version of it for dinner for me once. I super liked it so of course I had to start playing with it.
Kitchen Sink Peppers
Bell Peppers, you need 4-6 of different colors, unless you like your peppers monochromatic, then whatever.
vegetables.
meat.
cheese.
Yep, it’s that easy.
Preheat your oven to 375.
Pull all the odds and ends of veg you have in your fridge out. Chop, peel, etc.
Pull out some ground meat, chicken, beef, pork, sausage, turkey, it doesn’t matter.
Brown the meat with the veg.
Cut your bell peppers in half and scoop out the seeds, rinse and then dry your peppers, otherwise soggy filling, ick.
Grate the cheese of your choice, or use pre-grated. Whatever. I don’t judge.
Sprinkle a pinch of cheese in the bottom of a pepper, add a layer of meat/veg combo, add a layer of cheese and press it all down. Another layer of meat/veg and a final layer of cheese. Squish it all down nice and firm.
Put the stuffed peppers on a parchment lined sheet and bake them until soft. 20-30 minutes. It’s pretty much your call.
I literally use whatever is about.
Italian sausage with carrots and onion, topped with mozzarella.
Ground turkey with mushrooms, spinach, and shallots.
You could even get snazzy: ground lamb with zucchini and goat cheese.
You could even get snazzy: ground lamb with zucchini and goat cheese.
But tonight I had nothing much at all in the house.
So ground beef, onions, frozen spinach, and jalapeno jack cheese. Yummy!
T.A. Henry 
I love stuffed peppers. I use the red ones, because I like those best, and stuff ’em with quinoa.
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Quinoa good. Ooh you just gave me an idea for a new Sunday sup.
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I like this recipe….http://blommi.com/tomato-basil-quinoa-stuffed-peppers-with-mozzarella/
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