Stuffed Pepper Bombs

‘We create our tomorrow by what we dream today’

20160513_194436395_iOSThis morning was beautiful.  I tackled Walmart (yuck) early for a few items that I needed for tonight’s meal.  I got back home I let the dogs out, grabbed all my shopping bags (always try to get them all at once) and started toward the house BoBo decided to chase a jogger. 20160513_214353000_iOS Maggie stopped….BoBo did not.—-Drop groceries, yell to a dog who pretends to be deaf and end up having to apologize for my fur child’s horrible behavior.  I tattled to his Daddy and Daddy was NOT happy.  So, needless to say, he has been inside with me all day giving me the stink-eye.  Being cute is not going to keep him out of trouble.

OH….I did find a really interesting page on Pinterest and learned how to fold a napkin rose.  May come in handy someday.  Definitely check out the page-great ideas.

Anyhow, we are having stuffed peppers for dinner and I made them HOT-HOT.  I figured since my sweetie puts hot sauce on EVERYTHING I might as well go full throttle.  When I lived in Houston my Daddy would ask for stuffed bell peppers and I would make them but inevitably had to cut him off because he would eat only the filling and throw the pepper in the trash.  ???? Remedy to problem-don’t stuff the peppers, just chop them up in the meat.  SOLVED-because picking out all those bits of pepper is too much work.  🙂

Here is how I made ours for tonight:

  • 1 pound lean ground beef
  • 4 bell pepper, cut in half
  • 1/2 cup onion, chopped fine
  • 1/3 cup tomato sauce
  • 1/3 sun-dried tomatoes with herbs
  • 4 oz. cream cheese, softened
  • 1/2 cup Habanero cheese, shredded
  • 1 Tablespoon jalapenos, diced
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • In a large skillet add the groung beef, onion salt and pepper
  • Drain off excess grease and add spices, tomato sauce, jalapenos, sun-dried tomatoes and cream cheese
  • Stir well, remove from heat and cool
  • Cut bell peppers in half and remove seeds
  • Stuff the peppers with the beef mixture
  • Bake on 350 degrees F for 30 minutes
  • Sprinkle with shredded Habanero jack cheese

We like our peppers to remain a little crunchy so if you want a more tender pepper boil the peppers slightly before stuffing them.  These are great served with a side of white sticky rice. 🙂

Have a great evening









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