My husband and I are finding that we're getting bored of our weeknight meal rotation—we seem to have four or five recipes that we stick to on those nights when we don't feel like making anything fancy. Our go-tos lately have been breakfast dinners, DIY Kung Pao Chicken, Peanut Thai Chicken Thighs, homemade hamburgers, this delicious pasta bake, and leftover homemade soups. These are all amazing and will remain our go-tos, but I thought I'd try something new—something to add to the rotation. I've always loved the idea of having stuffed peppers, but haven't tried making them. Until now. They were a hit with my whole family, including my seven-month-old! These stuffed peppers were so delicious and took me no time at all to throw together. Best of all, there are only five ingredients! We paired them with baked acorn squash, and that's all we needed!
Preheat oven to 400F
Rinse and dry peppers and mushrooms. Cut a hole in top of the peppers and remove seeds. Dice the cut out portion.
Brown your meat in a skillet until fully cooked. Remove excess fat, if there is some, and then add mushrooms and diced peppers and saute until soft. Add pasta sauce and stir to combine. Allow to cool for a few minutes.
Fill your peppers with the meat/mushroom mixture and top with grated cheese. Place them on a parchment paper-covered baking sheet and bake for 10-12 minutes, until cheese is melted and slightly golden on top. Allow to cool and serve!