Sunday Supper {Stuffed Red Peppers}

This is a dish I’ve been making for years, and one that I got from my parents. It is a favorite among ALL of us, and one we always tend to pull out during Lent. This time of the year I serve it with cheese grits.

Stuffed Red Peppers

  • 5 red bell peppers
  • 2 tsp olive oil
  • 2 T. balsamic vinegar
  • 2 cloves minced garlic
  • salt and pepper to taste
  • about 1.5 cartons small cherry or grape tomatoes, cut in half
  • about 1.5 cups mozzarella cheese, cut into small cubes
  • .5 cup fresh basil leaves, cut in thin strips

Cut peppers in half, remove seeds and ribs. Place cut side up in a baking dish. Stir all other ingredients together. Fill peppers with stuffing. Bake at 375 for 40 minutes.

Amanda’s Cheese Grits

I’ve honed this recipe over the years :-) They are definitely an indulgence!

  • 3 cups chicken broth
  • 1 cup whipping cream
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup quick cook grits
  • 1 cup white cheddar cheese (gouda is also delicious)
  • 2 cloves minced garlic

Bring broth, cream, butter and salt to a boil in a large saucepan. Reduce heat to a simmer and whisk in grits. Cook, whisking constantly, until mixture is smooth and grits have thickened. Stir in cheese and garlic. Cook just a minute or two until thoroughly heated.

A reader asked for more Lenten meal ideas. I am going to try and pull together our favorites before Easter comes and goes. Happy Sunday!

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3 thoughts on “Sunday Supper {Stuffed Red Peppers}

  1. We do cheese grits fairly regularly… but yours sound much more divine than mine! Thanks for sharing! xo

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