When I first started sharing recipes here, I wanted to make all of my reader knew that i am not a fancy cook. I am definitely not a foodie. Instead, I try to focus on creating delicious homestyle, southern meals that my family loves. I consider myself a family cook, not a fancy cook. Today, I’m sharing a recipe that is a pretty basic, common home meal for many families– Stuffed Bell Peppers. In fact, Mellow Man asked me in early May to add these into our weekly meal planning repertoire. I called my Mother-in-Law to get her recipe as a starting point, as I knew that she made Stuffed Bell Peppers. I took her recipe, along with my memories of making Stuffed Cabbage, and practiced until I got a recipe that I liked. Here is my version of Stuffed Bell Peppers in case other families are looking for some traditional homestyle dishes to add to their recipe bank.
Pour the remaining tomato mixture to the space between the bell peppers. In the dish I use, it comes about half way up the peppers. The last step is to top the stuffed peppers with the cheese mixture. I am heavy handed with the cheese, but I love cheese. I cover the dish, and cook it in a 350 degree oven for one hour. I pull back a bit of the cheese to check the meat color to make sure it’s done, but an hour seems like the perfect amount of time. Serve with a slice of corn bread, or a dinner roll for dipping in the sauce and enjoy!
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