I recently tried a new recipe for stuffed peppers. I love trying new recipes…See Eggplant Awesomeness. I adapted the few of the recipes I found to meet our dietary needs. (My husband and I eat pretty low carb for the most part, my daughter has high cholesterol, and my son eats only peanut butter sandwiches.)
For the main batch, I sautéed garlic, onions and celery. (I saved some aside for my daughter’s peppers.)
I added sausage and a little tomato sauce.
Sprinkle with cheese and pop in a 350 preheated oven for about 20-30 minutes. (Couple notes: I cut the pepper in half instead of just cutting the tops off. That way we could eat half a yellow, and half a red pepper. I also baked some peppers for about 15 minutes before stuffing and stuffed some without cooking the peppers first. I like the slight crispness of not cooking before. )
The finished product! (not pictured: The fit my son threw because he hates peppers. Also, the peanut butter and honey sandwich I made him. I do not pick battles at dinner. That is one of the few times we are together as a family. It is sacred. We talk, laugh, and reconnect. I used to make a big deal about us all eating the same thing, and that I am not a short order cook and all that. I’m over it. I want our dinner time to be peaceful and happy. There are nights during the week we have “whatever”. That means you get to just pick something we have. My husband and I may have a salad, my son may eat cucumbers and string cheese, my daughter loves yogurt with some almonds. The point is not what we are eating. It’s that we are breaking bread together. With no tears. )
This is my daughter’s stuffed peppers. For her peppers, I used the garlic/onion/celery mix, little of the tomato sauce, and added some brown rice and black beans. Topped with 2% cheese.
And we always have fresh fruit for dessert!