Stuff the pre-roasted peppers with this taco-inspired mixture. Because we love cheese, we add a sprinkling of cheese to the peppers before filling them with the meat. Some prefer to throw a bit in with the meat. Pack the peppers nicely with the meat blend and then top the stuffed peppers with a healthy dose of shredded cheese. We used shredded sharp cheddar because we like the flavor, but it doesn’t melt as well as other choices. Use what you like best.
Roast the peppers in a 375-degree oven for 15-20 minutes. The peppers should be softened, the filling hot, and the cheese melted. If needed, put them under the broiler for a few moments to reach the perfect bubbling top.
SERVE!
Though stuffed peppers are essentially a complete meal, we often serve them along with a side salad and some sort of fresh bread or cornbread. Since not everyone loves green peppers, feel free to substitute red or orange peppers, which are often sweeter and more mellow. If you’re heading to deer camp, the stuffed peppers can be prepared and filled ahead of time and then baked for 30-45 minutes at 350 degrees before serving.