Stuffing Stuffed Green and Red Peppers

Heck, this doesn’t have to wait for Holidays. Serve with gravy anytime of year as healthy comfort food.
 
3 large green peppers
3 large red peppers
6 cups yield – packaged herb stuffing mix of choice
1 cup onion, chopped
1 cup celery, chopped
1/2 granny smith apple, peeled and chopped
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1 Tbsp parsley, chopped (optional)
1 tsp sage (optional)

Set oven at 350 degrees. In a large pot using a little water, cook onion, celery and apple until cooked. Add cranberries, walnuts and extra herbs if using. Prepare herb-stuffing mix according to package directions and add in cooked mixture to mix well. Leave out butter and use broth instead of water if possible. Cut the top ¼ inch off of each bell pepper, remove the stem, seeds and ribs from inside the peppers and discard. Sprinkle salt and pepper in the bottom of each pepper. Stuff with stuffing. Cover and bake 55 minutes or until peppers are cooked to your liking.

Healthy Facts - December 2017: Stuffing Stuffed Peppers

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