MINI SWEET PEPPERS NUTRITION FACTS RECIPES

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Steps:

• Preheat your oven to 400 degrees f. and line 2 large sheet pans with parchment paper.
• Slice your sweet potatoes into 1/4" thick rounds as shown.
• Divide your potato slices evenly among your 2 sheet pans.
• Very lightly drizzle with oil and season with sea salt and pepper. Use your hands to rub each slice on both sides and toss to get them all seasoned, then arrange them in a single layer with space between each so they can crisp up.
• Roast for 8 minutes then flip over and roast for another 6 minutes, or just until fork tender and golden-crisp outer layer.
• Carefully remove from the oven and top your sweet potato slices with a spoonful of marinara or pizza sauce as shown, some shredded mozzarella, a pepperoni or two, and olives.
• Return tray back into your oven and bake for 3-4 minutes, or just until they're hot and the cheese is nice and melty.
• Sprinkle with fresh chopped basil if desired.
• Enjoy while hot!