Brightly colored and wonderfully flavored bell peppers are often used to garnish a meal and add special flavor and color. Have you ever used bell peppers as the main dish? John Hall, of Clarke County, has a recipe for Stuffed Bell Peppers that is sure to make your mouth water. Whether you’re feeding an army or a handful, bell peppers would be a perfect summertime supper.
Stuffed Bell Peppers
3 to 4 dozen bell peppers
6 chicken leg quarters, skinned, cooked, deboned, chopped
4 to 5 pounds cooked ground beef
1 1⁄2 to 2 pounds cooked pork sausage (or substitute chicken)
1 large onion, diced
1⁄4 pound shredded cheese
1 sleeve saltine crackers, crushed
1 1⁄2 cups oatmeal
3 tablespoons honey
1 teaspoon black pepper
1⁄4 cup ketchup
1⁄4 cup barbeque sauce
Directions: Preheat oven to 375ºF. Core peppers and remove seeds. Add all ingredients to a large bowl and mix well. Stuff peppers tightly. Place on a baking dish lined with foil or sprayed with nonstick cooking spray. Bake 30 to 45 minutes. For safety, the stuffing should reach at least 165ºF. Uncooked peppers can be frozen for up to 3 months.
Photo in article, courtesy of shutterstock.com/Krzysztof Slusarczyk. Header image courtesy of shutterstock.com/Firma V.