SCD Recipe: Mexican Stuffed Peppers

This was something I came up with based on what I had in the refrigerator. It is very easy to prepare.

4 of your favorite type of bell peppes (I like red, yellow, and orange)
1 – 1/2 lbs ground meat (I used turkey)
1 egg
1 cup grated sharp cheddar cheese
1/2 cup fresh salsa

Preheat oven to 350 degrees.

Wash peppers. Cut off the tops and scape out all the seeds and the white parts. I usually rinse the inside with cold water to make sure all the seeds are out.

In a mixing bowl combine the ground meat, egg, salsa and half the cheese.

Stuff the meat mixture into the peppers and tops with the remaining cheese.

Bake for 50-55 minutes until the peppers are soft.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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