Stuffed Green Peppers

Green Peppers for Two in 6″ Cast Iron Pan

I had extra ground beef from the Lasagna Rollups and had to do something with it! I wish I’d written this recipe down! Let’s wing it. It’s really all about your taste anyway and can be made with what your family enjoys for ingredients.

Tip:

I only had one large green pepper. I cut it in half  (in the middle not lengthways), take out seeds, and cut out the circle part of the stem. Yes there will be a hole on the bottom of one, but it makes no difference, nothing escapes.

If your peppers are of a normal serving size, cut the top off, and when baking put it (the top) in the oven as well (on the side) Place on top to serve for presentation. If you pile your filling high like I do, you’ll just have the top on partially, not like a lid…

Rub the peppers inside and out with extra virgin olive oil. Sprinkle a bit of kosher salt inside the pepper.

I did not preheat the CI pan. I did put a light coat of extra virgin olive oil on bottom and sides of the pan.

Preheat over to 350. Bake approximately 20 minutes until pepper is fork tender.