I’ve always been intrigued by recipes for stuffed peppers, though I’ve never made them. So, last weekend I decided enough was enough — and planned to make stuffed green peppers.
Last Sunday, Michael and I ended up spending a leisurely afternoon with friends at an antique show at the HarMar Mall in Roseville. While there, Michael went to Cub Foods for me to buy a couple green peppers to stuff. He came back with 3 red peppers instead — they were on sale for $1 each! So naturally, we then returned to the store together and bought even more of them, and my plans were changed to stuffed red peppers.
Well, it turns out that my first attempt at stuffed peppers was quite the successful attempt, despite my approach of using as many leftovers as I could find in the fridge. By using leftover rice in the recipe, total prep + cooking time is an easy 45 minutes. The filling in this recipe makes enough to fill 3 peppers, halved lengthwise, though I only stuffed 2 peppers and saved the rest of the filling to use later.