Tonights dinner featured all of the leftovers AND bell peppers on sale for $1/each this week!
I cut up most of the leftovers from dinner last night (grilled venison loin, sautéed onions, steamed broccoli & carrots), added fresh mushrooms, a few cloves minced garlic, a few spoonfuls of tomato paste (4yo Daughter enjoyed a few spoonfuls too), and a can of diced tomatoes. Sautéed it all up while the rice cooked. Combined the two pans and seasoned with salt, pepper, oregano. I prepped the peppers, drizzled with olive oil, and then stuffed them with the rice/meat/veggie mix. Top with cheese and bake at 400F, covered in aluminum foil, until the peppers are hot and the texture you like. We like the peppers hot, but still crunchy, so it was probably only 15min total (the last few minutes uncovered). If you like the peppers more well-done and soft, it could be 35-40min. Delish! Highly recommend when your pepper plants over-produce in the summer or if peppers just happen to be on sale.
I loosely followed this recipe here: https://www.delish.com/cooking/recipe-ideas/a23014857/classic-stuffed-peppers-recipe/
Note: You could use ground venison, cooked chicken, or any other meat (leftovers worked great!) and any combination of veggies. Lots of flexibility here to make it your own.
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