I've done these enough that I no longer use a recipe. This is a cream cheese + sour cream version, with added veggies and the spices we like. Garlic, mushrooms, string beans, corn (cooked and then cut off the cob). (Forgot to add onion this time.) Olive oil on the bottom. I use pasta sauce-like spices: some powdered laurel/bay, basil, oregano, salt & pepper. This is a lot like starting a pasta sauce, but without tomatoes. I cut the beans small since that makes cutting them on-the-plate easier. Also, the one pic has a huge dollop of black pesto (olive) in front of the spatula.
Cream cheese, a 200g pack, sour cream is about 1/3 to 1/2 cup, for meat I use ground/minced chicken breast or thigh, this time the on-sale pack said 255g but usually it's 200-220. Leave this on the mix with the heat off for a while to soften up. No parmesan this time, but that adds good flavour, either mixed in or at the end on top. Before filling I "slice" up the mixture to eyeball how much filling to use for each pepper.
The first pic of the two peppers: Try to choose ones that are squarish, or have two opposite flatfish sides rather than roundish or triangular--not impossible but they sit better in the pan.
Bake 30 minutes at 170. Leftover ones reheat pretty well in the microwave.
Cream cheese, a 200g pack, sour cream is about 1/3 to 1/2 cup, for meat I use ground/minced chicken breast or thigh, this time the on-sale pack said 255g but usually it's 200-220. Leave this on the mix with the heat off for a while to soften up. No parmesan this time, but that adds good flavour, either mixed in or at the end on top. Before filling I "slice" up the mixture to eyeball how much filling to use for each pepper.
The first pic of the two peppers: Try to choose ones that are squarish, or have two opposite flatfish sides rather than roundish or triangular--not impossible but they sit better in the pan.
Bake 30 minutes at 170. Leftover ones reheat pretty well in the microwave.
