Just popping in to share a quick recipe with you. These stuffed peppers came about because I had a bunch of leftovers I needed to use up! You may recall that I made these enchiladas last week:
I only used 1/2 a can of cream of mushroom soup and half a can of enchilada sauce. They’re always so high in sodium that I don’t like to use them very often, and when I do use them in recipes, I try to cut back. So anyways, I had some leftover that I wanted to use up. I also had some leftover quinoa and shrimp in the fridge and I had just bought lots of peppers at Costco. While I was at work, the wheels started turning and I couldn’t wait get home and try out my idea!
Here’s what you do:
Easy, right? Mix, stuff, bake.
Aren’t stuffed peppers the cutest?
They’re a great way to eat extra veggies