Manwich Stuffed green pepper w/ Asparagus

Ingredients

• 1-4 large Green Peppers (For stuffing... Any color will do, but beware the bright the color the sweeter it is!)
• 3 small assortment colors of Bell peper (For finely chopping in mix.)
• 1lb Asparagus
• 1 tablespoon Dill
• 1 bag Sesame Buns
• 1lb Hamburger
• 2 cans Manwhich
• 1 can Tomato
• drizzle EVOO (Extra virgin olive oil:)
• 1 teaspoon Margarine

Directions

Asparagus

Step 1

Rinse your asparagus off and chop the ends to about 6 - 7 inches. Heat up a frying pan with EVOO over med high heat. Once hot, place in asparagus and fry. Turning every 2-3 min for about 10 mins. While cooking add Dill. Remove from heat but keep warm.

Bell peppers

Step 2

Rinse all peppers. Chop up the smaller multi color bell peppers in either chunks or fine pieces. (I like chunks) Set aside. Take the green peppers and slice of an inch and a half from the top. Making sure you core out the seeds and ribs from the insides. Chop up the rest of the top and place it with the other chunks you already chopped up. (If you have trouble standing the green pepper up, level it out by cutting tiny bits from bottom to make it level, then next time try and find more level peppers before you buy.) Rub down the bottoms with EVOO set aside.

Hamburger mixture

Step 3

Turn on your oven to 350 degrees. Then Cook up your 1lb hamburger in a frying pan adding the cut up bell peppers in to the mix stir and cook well. Drain then add 2 Manwich cans (I like it saucey, but you can start with one and see how you may like it) to hamburger/pepper mix. Stuff your Peppers with the mixture and place it on a cookie sheet and place it in the oven for about 10 - 15 min or until the peppers are soft. Put them out plate.

Buns

Step 4

While oven is still on, take your buns and place it on the rack for the 1-2 min or to your desired toasting.

Plating

Step 5

Plate everything Asparagus: Place 1 teaspoon of butted on top. Stuffed Peppers: Slice side and spoon on to you toasted bun. Enjoy! Keep smiling and happy cooking! Comment if you like this recipe!

Magazine Page

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