Sausage Stuffed Mini Peppers

There is nothing like a blizzard to inspire me to get back into the kitchen. Yep, a blizzard in April. Sigh. Even I, who doesn’t usually complain about the weather, was complaining about this crap. Hopefully, this is the last if it.

I am still not wanting to spend a huge amount of time cooking when I get home from training but I know I can’t keep eating out as much as I have been so I am looking for easy dump and cook recipes.

The original recipe for sausage stuffed mini peppers had 4 ingredients, sausage, mini bell peppers, a jar of pasta sauce and cheese. You certainly can make it that way. I don’t keep sausage of any kind on hand but always have ground beef in my freezer so I needed to figure out how to use what I have on hand. Yes, I did have a jar of pasta sauce on hand thanks to last weekend’s visit to Aldi’s to research my next Whole 30. More on that in a few weeks.

Sausage Stuffed Mini Peppers

Adapted From The Family Freezer Sausage spices by me

8 oz mini sweet bell peppers

8 oz ground beef

1/2 tsp salt

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp fennel seed

1/8 tsp red pepper flack

1 1/2 cup pasta sauce

2 oz mozzarella cheese

Cut the top off each pepper and remove as many seeds as you can.

Take each pepper and stuff some sausage into it. You want to push the sausage all the way into the bottom of the pepper, do the best you can. The number of peppers you will need will depend on how big they are. I used 10 and still had some beef left over so I got out a few more peppers.

Place the stuffed peppers in a single layer on the bottom of a baking dish. Add the pasta sauce over the top of the peppers and cover the sauce with cheese. If you stuffed extra peppers, feel free to add extra sauce and cheese. Bake at 350 degrees for 40 minutes.

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