Scrapple and Stuffed Peppers with Cabbage and Cheese

Ingredients

·      4 large bell peppers (any color)

·      1 lb scrapple, diced

·      1 cup shredded cheddar cheese

·      1/2 cup diced onion

·      2 cloves garlic, minced

·      1 tbsp olive oil

·      1 tsp salt

·      1/2 tsp black pepper

·      1/2 tsp paprika

·      1 1/2 cups cabbage, chopped



Directions

1. Preheat oven to 375°F. Cut the tops off the bell peppers, remove the seeds and membranes, then cut the peppers in half.

2. Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté until softened, about 3 minutes.

3. Add the diced scrapple to the skillet and cook until browned, about 5 minutes. Season with the salt, black pepper, and paprika.

4. Stuff each bell pepper half with the chopped cabbage, then the scrapple mixture. Top each pepper with the shredded cheddar cheese.

5. Place the stuffed peppers in a baking dish and bake at 375°F for approximately 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.