Stuffed Peppers

I absolutely love to be able to switch up a recipe for whatever I’m craving. That’s exactly what you can do with these stuffed peppers. For these, I knew I wanted to use a chimichurri sauce to spice it up so I kept the flavors pretty simple. You could easily take a Mexican or Italian spin with it too; so much fun! You can also make these full of veggies only and skip the meat! Okay, okay, let’s start with this version…I served them with roasted sweet potatoes, squash, zucchini and sautéed crispy leeks.

As you read through the instructions, it seems like a lot but it actually comes together so smoothly. For example, while you’re browning the meat, you can have the zucchini and squash in the oven roasting. Once those come out, you can toss the sweet potatoes in the oven. Then you can be sautéing the leeks while you assemble the peppers and pop them in the oven. Bonus, you may already have roasted veggies in your fridge ready go so you can skip that piece of the prep! Make it your own and enjoy the goodness!