You can serve this as a meal or a side dish but 1 pepper each was more then enough for Steve and I.
I only made 2 peppers and baked the rest of the stuffing in a dish but you could stuff up to 4 peppers with the stuffing mix.
2-4 Green Bell Peppers
1 box of stove top stuffing I use the low sodium chicken flavor
1 med onion chopped
3-4 stalks of celery chopped
3 cloves of garlic minced
½ of a pack of button mushrooms stemmed and chopped
seasonings of your choice….I used black pepper, a pinch of old bay, thyme, and poultry seasoning. Season as much as you like.( I never measure my spices and seasoning)
Sauté onions until soft add mined garlic and chopped celery cook about 5 minutes then add in mushrooms, add in seasoning and cook until all the veggies are soft.
In a large bowl mix cooked veggies with stove top stuffing add chicken broth until the stuffing is very moist, almost a little to wet
I made my stuffing during Makayla’s nap time and stored it in the fridge until I was ready to cook dinner.
Slice the top off of the peppers and remove the ribs and seeds rinse.
Stuff peppers with stuffing. Place in a baking stone with a rim or whatever you bake stuff in. Add water to the bottom of the pan. Enough to cover the bottom. Place peppers in the water.
Cook in a 350 degree oven or about an hour. Just keep an eye that the peppers don’t fall over. You will know when the peppers are done they get soft.
HINT*** you can slice a tiny bit off the bottom of the pepper if you can’t get them to stand up. If you are going to make the stuffing and put in the fridge add more chicken broth. If you think the stuffing is too moist you can always add in extra bread crumbs or crushed crackers
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