Easy Stuffed Green Peppers made with whatever is in your pantry

Be Healthy, Main Dishes April 14, 2011
At the end of last week, I realized that I had 2 beautiful green bell peppers left from my co-op basket.  Honestly, when I saw the green peppers in the basket, I was worried.  Worried that they would go bad before we ate them.  I’m just not a huge green bell pepper fan.  Red, orange, yellow?  YES!  Green?  Eh, not too exciting.  I put some feelers out on Twitter looking for some recipe ideas and found someone who has a similar pepper predicament.  Jane’s recipe idea sounds fabulous, and I can’t wait to try it next time.  At the end of the week though, I wasn’t wanting to run to the store for more ingredients.  My friend Heather suggested making a stuffed green pepper casserole which I also think is a great idea.
Then I searched Google and found this recipe and decided that I could alter it based on my preferences and what I had on hand.  I have to tell you, these peppers were good!  Everyone liked them including the kids. Joe kept saying, “Mom, this is really good!” like he was in shock or something.  I ate the leftover filling for lunch the next day, and it was just as good without the pepper cup.
Here is the recipe I used based on my kitchen.  Change it up based on what you have in the pantry, and have a quick and easy dinner in no time!
Preheat oven to 375 degrees.  Heat large pot with olive oil over medium-high heat.  Add onions and zucchini, cook until tender, about 5 minutes.  Add sausages and seasoning, cook for another 3 minutes.
Add bulgur and black eyed peas, stir and let heat through.
Place green pepper halves into a square baking dish, cut side up.
Sprinkle bottom of green peppers with half of the cheese.
Fill peppers as full as you can with the sausage/bulgur mixture.  Top with remaining cheese.
Bake for 30 minutes.  If cheese is not browned on top, stick under broiler for 1 minute.
Easy right?
You could use any kind of ground poultry, meat or sausage (or of course make it vegetarian), switch up the grain, try a different kind of bean, change the cheese, spices………
Easy Stuffed Green Peppers made with whatever is in your pantry
 
Ingredients
  • 1 Tbsp. olive oil
  • 2 large green bell peppers, cleaned and halved
  • ½ onion, chopped
  • 1 zucchini, chopped
  • 1 package chicken & apple sausages, chopped
  • 1 can Eden organic black eyed peas, rinsed and drained
  • 2 cups bulgur, cooked
  • ½ cup mozzarella cheese
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375 degrees. Heat large pot with olive oil over medium-high heat. Add onions and zucchini, cook until tender, about 5 minutes. Add sausages and seasoning, cook for another 3 minutes.
  2. Add bulgur and black eyed peas, stir and let heat through.
  3. Place green pepper halves into a square baking dish, cut side up.
  4. Sprinkle bottom of green peppers with half of the cheese.
  5. Fill peppers as full as you can with the sausage/bulgur mixture. Top with remaining cheese.
  6. Bake for 30 minutes. If cheese is not browned on top, stick under broiler for 1 minute.
What would you substitute based on your pantry?

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13 Comments

  • Reply Jennifer April 14, 2011 at 5:14 am

    based on what I have right now, mine would have beans, shredded organic cheddar, quinoa, corn with red and green peppers mixed in (fiesta corn! ole!) annnnd maybe some rotel!

    But I don't have peppers! time to go grocery shopping! <3 mine are still growing in their pots

    xoXOxo
    Jenn @ Peas & Crayons

  • Reply Regan Jones RD April 14, 2011 at 10:00 am

    Always love the idea of pantry-friendly recipes.

    Based on my current pantry & fridge, I'd go with a black bean & brown rice, cumin spiced version… with our 50% reduced fat pepper jack cheese. Can't wait to try!

  • Reply Heather @ Not a DIY Life April 14, 2011 at 11:40 am

    I love the idea of bulgar! I don't have any of that right now, but I do have quinoa – mmmm, that's sounds good.

    Thanks for sharing!

  • Reply Erin Patrick April 14, 2011 at 11:44 am

    That sounds great! I might try that this weekend- but I also don't have bulgar. Might have some quinoa, definitely have some brown rice, I might try that…..

  • Reply sarahlearns April 14, 2011 at 2:07 pm

    your peppers look great! it was funny to see them though, because when i make stuffed peppers, i cut the top off and use the whole pepper to stuff – not the halves. i like the idea of getting two out of one pepper, though! next time that's how i'll do it!

  • Reply danielle April 15, 2011 at 2:26 am

    I want to make this! I loooove green peppers this looks delicious!

  • Reply Jenny @ Fitness Health and Food April 16, 2011 at 3:15 am

    looks delish and I am a big fan of whatever is in your pantry meals! we always eat up our fresh stuff first so we have a lot of dried beans and dried wild rice in the pantry that we could combine with some frozen veg.

    I totally agree with you that red, yellow and orange peppers are superior! :)

  • Reply Alysa April 20, 2011 at 10:12 pm

    Jenn, a fiesta filling sounds like a fun idea!

    Regan, a smoky filling sounds good too.

    Heather, the beauty of this recipe is that you can use whatever you have on hand. Quinoa would be good too!

  • Reply Alysa April 20, 2011 at 10:13 pm

    Sarah, most recipes I found included stuffing the entire pepper and parboiling the pepper first. Too much work for me! :)

  • Reply Baye May 17, 2011 at 2:21 pm

    I just found your blog and have been having a great time with the recipes alone. Can't wait to try all of them.
    New follower, too.

  • Reply Alysa May 19, 2011 at 3:35 am

    Thanks Baye! I hope you enjoy my recipes :)

  • Reply Simple Stuffed Peppers February 7, 2012 at 5:03 pm

    […] to do something different with them this week, so I went searching for inspiration.  I have a stuffed pepper recipe of my own, but it involves gluten and cheese, both of which I am avoiding now.  I came across this recipe on […]

  • Reply meghan February 24, 2013 at 4:56 pm

    Just made mine with bella mushrooms, onions, yellow squash and sausauge with quinoa looks amazing. Thanks for the inspiration!

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