The Garden is Over Flowing with Peppers- Stuffed Peppers

When I was a child my mother made four meals; hamburgers, spaghetti, baked chicken and stuffed peppers.  Three of the four involved ground meat.  I have to say the stuffed peppers were the best.

So now with my garden in full-on pepper production I thought I would revisit a taste of the 60’s.

4 large sweet peppers – or in my small pepper case, 8

1 lb of ground meat- I used whole food ground turkey thigh which has no skin ground into it

1 large yellow onion

1 cup of cherry tomatoes halved

2 eggs -beaten

½ c. Chili sauce (or ketchup)

3 T. Dijon mustard

1 t. salt

1 t. black pepper

Preheat oven to 350º.

Cut the peppers in half, lengthwise and scoop out the seeds and pull the stem off.

Mix all the other items together. Fill each half of pepper with meat mixture and place in a baking dish.
Bake for 45-mins to an hour depending on the size of your peppers.  Do I need to say small peppers take less time?

If you like things spicier add a few chili flakes to the meat mixture.  Serve with chili sauce.  (It’s near the ketchup at the grocery store.)