Stuffed Peppers

As a kid, I had a list of thing I did not eat: tomatoes, celery, bell peppers, and on and on.  As an adult, I'm a more adventurous eater and eat tomatoes almost every day in my lunch, put celery in as many things as I can, and love raw and cooked bell peppers - especially the yellow and red ones.  Our grocery story had all colors of bell peppers on sale this week, so it was the perfect opportunity to make them.  This recipe is a combination of many different stuffed pepper recipes that I combined into one delicious dinner!  The hardest part is getting everything chopped up, but once you do, it makes for an easy supper and they are great warmed up the next day for lunch.


Stuffed Peppers
4 bell peppers of any color that will stand on their own ~ tops, stems, and seeds removed
(reserve the tops and chop them for later)
1/2 lb. ground beef
1/2 lb. ground pork
2 pieces of bacon
4 cloves of garlic, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped parsley
3 chopped green onions
2 large eggs


Fry the bacon until crisp, then, chop and reserve it for later.  Into the bacon grease, over medium-high heat, add onion, garlic, reserved pepper tops and celery.  As those begin to soften, add the mushrooms and cook until soft.  Add the meat to the pan and brown the meat, crumbling it as fine as you can as it cooks.  Add in salt and pepper to taste.  Once the meat is cooked through, remove the stuffing mixture to a bowl and add in the chopped bacon, parsley, and green onions.  Let the mixture cool to room temp, then add the eggs and stir together.  Stuff each pepper to the top and bake at 350F for 30-45 minutes, or until nice and brown on top.  Let rest for 10 minutes before serving.