Raised a vegetarian, my Mom used to make stuffed peppers just this way: stuff with your favorite sage stuffing mix (I do use Stove Top, because I rarely have time to do anything more, and besides, it tastes JUST like my Mom's - at least the Savory Herb flavor does). Fit them into a covered casserole, top with a can of tomatoes (flavored with Italian herbs so I don't have to add anything) and sprinkle a tablespoon or so of shredded Parmesan cheese over the top. Bake at 350 for an hour or so.
Absolutely delish!
I've been gone a bit from this blog and I apologize. Life seems to be moving faster than a speeding bullet, and I've neglected both this one and my knitting blog. While the holidays are approaching, I think I'll be able to spare a few minutes to post occasionally, but I'm still toying with ideas for this particular blog and am unsure of the direction I'll take it. Let me know if there's something you'd like to see?
(((hugs)))
1 comment:
That looks yummy! I don't care for green peppers as much as red, yellow or orange but I do love stuffing them. In fact maybe I will do that with the one I have at home.
I'm glad you are getting so much mileage from your veggies. *hugs*
:)
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