Bacon & Cheese Stuffed Red Peppers

What you will need:

I feel like ground beef is better well-seasoned, so let’s go!

2-4 peppers (you can either make 4 peppers or 2 peppers & 2 meatballs)

1 lb lean ground beef (7% fat)

a couple sprigs of fresh Italian parsley, chopped

4 green onions, chopped

1 clove fresh garlic, diced

1 egg

1 box Stove Top Savory Herbs Flavor Stuffing

Smoked Paprika

Ms. Dash Italian Seasoning

Basil

1/2-3/4 Cup Shredded Colby & Monterey Jack cheese

4 pieces of bacon, cooked & crumbled

1 can of 23.2 oz tomato soup (and use this can also to fill with water. Mix it with the soup.)

Kinder’s Woodfire Garlic seasoning (This seasoning is strong, you may want to go lighter with it.)

Kinder’s Caramelized Onion Burger seasoning

Directions:

Preheat oven to 350 degrees.

Mix everything into a mixing bowl but the soup and water. I don’t measure the seasoning, just cover the meat once over in a liberal sprinkle.

Cut and clean the peppers. Stuff meat mixture into them. (I made 2 meatballs & 2 peppers.)

Mix the tomato soup & water. Pour over peppers. Cook for 1-1.5 hours.

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