Stuffed peppers – The Mayeu's House

Chicken, stuffed peppers, corn and pasta

Sooo much yummy goodness. The chicken was simply seasoned with Season All. The pasta and corn were plain, with light butter. What really made the meal were the stuffed peppers.

The peppers really pulled the dish together. We've found that the peppers can be quite versatile. Use the below recipes as guiding posts, but you should experiment with other fillings yourself. Some other ideas might be felafel, zucchini, tofu, crab/lobster, srhimp, etc. The options are endless, don't limit yourself. Time to fire up the grill and get started!

Meat Stuffed Peppers
Ingredients

• 12-24 small sweet peppers
• 4-5 sausage links or ground sausage (we used turkey sausage)
• 6 oz mozzarella
• 6 oz shredded Mexican blend cheese
• 1 Tbs Butter
• 1/2 cup of panko (or bread crumbs)
• Salt and Pepper to taste

Directions

1. Slice off the ends of the peppers and remove the seeds from inside. Set aside.
2. Cut the casings off the sausage (or use ground sausage) and place them in a hot pan on the stove. Fry the sausage till done, browning on all sides
3. Shred mozzarella
4. Crumble up sausage a little bit
5. Add shredded mozzarella, Mexican blend cheese, butter and sausage to a bowl
6. Mix together, adding panko as necessary to thicken the mixture.
7. Spoon into pepper shells
8. Wrap peppers in aluminum foil and place on grill.
9. Cook on high 10-15 minutes turning once or twice

Cheese Stuffed Peppers
Ingredients

• 12-24 small sweet peppers
• 1/2 Onion, diced
• 3 oz. Pepper Jack Cheese
• 3 oz. Boursin
• 3 oz. Mexican 
• 1 Cup Fresh Spinach, Chopped
• 1 Tbs Butter 
• Salt and Pepper to taste

Directions

1. Slice off the ends of the peppers and remove the seeds from inside. Set aside.
2. Saute the onion and 2-3 diced sweet peppers in a pan
3. Shred mozzarella
4. Add shredded mozzarella, Mexican blend cheese, butter and sauteed onion and pepper to a bowl
5. Mix until consistent
6. Spoon into pepper shells
7. Wrap peppers in aluminum foil and place on grill.
8. Cook on high 10-15 minutes turning once or twice