Grilling can be easy clean-up. You can do all the prep work ahead of time, let things marinate and cook them up when you are ready to serve. With these fabulous warm summer nights and this pregnant mamma who hates to cook lately and still wants to eat healthy, we have been grilling a lot! I try to make this during nap time so when my husband comes home he can take care of the rest. Luckily he doesn’t mind as it is his “therapeutic” man time and outdoor playtime with our son.
This can be made with or without meat, just throw in extra vegetables if you prefer vegetarian style. I have done it both ways, with Chicken sausage links and without and both are great! When not using sausage links I added sautéed mushrooms in its place. I eyeballed and guessed on the quantity so if you like it more cheesy, use less vegetables and if you like it more crunchy use more. The main thing to note is to cut up the ingredients into very fine pieces. Bon Appétit!
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I don’t want these peppers in my life, I need these peppers in my life. They look perfectly creamy and cheesy and straight up dreamy. MUST try them soon!
Karly,
These peppers are incredible! I’ve also stuffed portabella mushrooms with the filling too:-)