Amazing Stuffed Peppers

[sham]

Re: Amazing Stuffed Peppers

Great recipe.I totally love peppers.

[Georgiana]

Re: Amazing Stuffed Peppers

I have a book

Which book do you have?

it was DELICIOUS.. even without the tomatoe sauce.

Now you know that next time you can use tomato sauce. But check the ingredients in it, to make sure they are all okay for Induction.

[katndog]

Re: Amazing Stuffed Peppers

I have the Atkins Diet Cookbook.. I believe that is the title.. My friend loaned it to me.

[Georgiana]

Re: Amazing Stuffed Peppers

I have the Atkins Diet Cookbook.. I believe that is the title.. My friend loaned it to me.

I see... Okay, while that is better than nothing, the book you want for weight loss is the one I mentioned above.

And it's better to have your own. After all, you'll (hopefully) be using it your whole life.

[carey24]

Re: Amazing Stuffed Peppers

This is sooooooooooo good! Made it last night. Thanks for sharing!

[JoJo1313]

Re: Amazing Stuffed Peppers

This are amazing!!! Thanks OP for posting this recipe. I made them over the weekend and made 6 more peppers tonight. Can't belive that these are good for you, lol!!

(forgot to preface the post - long time lurker, first time poster, ;-) )

[kjel]

Re: Amazing Stuffed Peppers

Ok..I made these last night using large bell pepper 5oz each and ground turkey. The stuffing came out very good but my peppers were not soft enough. I baked them for 30min. I didn't have much tomato sauce on the bottom of the pan. Do I need more liquid to help "steam" the peppers.?

I think I'll put my peppers on the grill for a little while next time to get the charred flavor and help soften the pepper up first before baking.

[JoJo1313]

Re: Amazing Stuffed Peppers

Ok..I made these last night using large bell pepper 5oz each and ground turkey. The stuffing came out very good but my peppers were not soft enough. I baked them for 30min. I didn't have much tomato sauce on the bottom of the pan. Do I need more liquid to help "steam" the peppers.?

I think I'll put my peppers on the grill for a little while next time to get the charred flavor and help soften the pepper up first before baking.

The peppers stayed pretty firm for me too, but I liked them that way. My problem was that they were lop-sided, so they tilted over and over flowed. The next time I made them, I cut them in half (vertically), laid them on their sides and put the stuffing in them. Still tasted great!! Also, I like the chesse to be almost overdone (almost crispy), so once the oven turned off at 30mins, I left them in the oven for another 15-20mins.