Stuffed bell peppers are a little stroke of kitchen genius. I mean, your whole meal: veggies, protein and carbs all in one little edible cup. How is that not perfect? Traditionally, these are made with ground beef, rice and tomato sauce, but I decided to step outside of the box a little and stuff them with rice, linguica sausage and eggs. Think fried rice in a crunchy green bell pepper.
Much like fried rice, you will have to do a little planning ahead when you make this dish since you will need cold left over rice. If you are having rice one night just make extra, pop it in the fridge and you’re ready to make this dish the next day.
To make a great presentation you can keep the tops of the bell pepper and lean them against the stuffed pepper after plating. Enjoy!
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.