Succulent Stuffed Peppers Exploding With Flavor!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, stuffed pepper casserole, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My husband has always been the health nut of the family. While I am always trying to get away with creating more and more desserts as well as making the buttery-est casseroles I have ever tried, he is always trying to get me to make healthy recipes. I must admit, it is a bit tedious sometimes to make these delicious things for myself and the boys while having to stop and make a whole separate dish for my husband that is full of healthy stuff. I just do not find that healthy stuff fun to make because I keep thinking of all the great things I could add to totally change up the flavor!
Well, with that being said, I often find ways to incorporate his favorite healthy dishes and my favorite fatty and buttery casserole dishes into one. We often enjoy these on the weekends when we are in a great mood to compromise.
Let me tell you, ever since we began compromising, we have found some amazing recipes out there that are completely outstanding. Now to make this even better, this casserole is like an explosion of flavors in your mouth by switching a traditional dish in an untraditional way.
Photo and recipe courtesy of Who Needs a Cape?.
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Quick Tip: Add in a can of your favorite kind of beans