One of the little joys I’ve come to appreciate is having my daughters home more often, especially when their university schedule gives them a short break from the usual madness.
For the past two months,
Sherilyn has been on her short semester, which means she hasn’t been as swamped
with classes and assignments as she usually is during her long semesters. With
the extra time at home, she’s finally been sleeping properly on her bed (though
her old habit of dozing off on the couch still happens whenever she's too tired
after a long day out).
A few days ago, we found some red bell peppers sitting in the fridge, still fresh and vibrant, and in true Sherilyn style — she wasted no time whipping up something creative. My clever home chef decided to make Stuffed Bell Peppers for the family!
🍽️ How She Made Her Stuffed Bell
Peppers
Sherilyn started by preparing
a hearty stuffing mixture using:
✔️ Berkcious minced pork
(I bought two packets)
✔️ Chopped carrots for
sweetness and texture
✔️ Chopped big onions for
flavor
✔️ A blend of herbs and
spices to season the pork mixture perfectly
Once the stuffing was ready,
the more tedious part began — prepping the bell peppers and sauce.
🔥 A Slight Disagreement Over
Grilling!
Sherilyn wanted the bell
peppers to have a slightly smoky, charred flavor, so she grilled them directly
over the gas stove flame. While I must say the flavor turned out great, I
wasn’t too happy with this method. Cooking anything directly on an open gas
flame isn't exactly the healthiest practice, so I made a mental note to suggest
skipping this step next time.
🍅 Homemade Bell Pepper Tomato
Sauce
She
didn't just stop at stuffing the bell peppers! Sherilyn went the extra mile and
blended some bell peppers together, added a jar of tomato puree, and simmered it
into a rich, luscious sauce.
The sauce paired beautifully
with the stuffed bell peppers, making the dish extra hearty and satisfying.
⭐️ Final Verdict: 10/10!
I must say — the end result
was absolutely delicious. The stuffed bell peppers were juicy and flavorful,
and the sauce elevated the whole dish. I gave it a solid 10/10 and told
her she could definitely make it again, though I hope she’ll skip the part
about grilling directly over the gas next round.
 |
| Cooked in our old trusty Le Creuset pot. |
2 comments:
I used to make this all the time for the kids. My hack is I mix sausage meat(remove the casing from the raw sausage) and mix with ground beef. Can still add some seasoning if u wish. I stuff the whole pepper, (not halves) and just pour spaghetti sauce over the top. I think one can also use tomato juice but with some seasonings. For presentation, sprinkle cheese over the top and broil.
Hi Anon
Your recipe sounds delish, with great flavors from the sausage and ground beef. Next time I'll try it with ground beef in whole red pepper, and sprinkled with cheese. Thanks for the idea! :)
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