Growing up, and until very recently, I always knew stuffed peppers as part of a stuffed cabbage meal.  We'd have stuffed cabbage, stuffed peppers and potatoes in a tomato-y sauce.  While I do have a good go-to stuffed cabbage/stuffed pepper recipe, this is not it.  You see, I don't have time on a weeknight to make such a labor intense meal. 

So recently I decided that stuffed peppers needed to be an easy weeknight meal.  I realized there are endless possibilities and they can be a whole different experience from the combination I mentioned above.  So I set out to create a new version that I'm sharing with you here.

Here is what you need:

• 3 large peppers, I used 2 red and 1 green
• 1 Tbsp olive oil, plus more to drizzle
• 1 lb ground chicken(or any ground meat you choose)
• 2 tsp minced garlic 
• 8 oz. corn
• 1 Tbsp Worcestershire sauce
• 1 15 oz.. can stewed tomatoes
• shredded cheddar cheese

Preheat oven to 350 degrees.

Cut peppers in half lengthwise, remove stem, seeds and membrane.  Place skin side up on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Place in oven and bake until filling is finished, approximately 10 minutes.

Add 1 Tbsp olive oil to nonstick skillet and bring to medium-high heat.  Add chicken and onion, season with salt and pepper, and continue cooking, stirring occasionally until chicken is no longer pink.  Add garlic, corn and Worcestershire sauce.  Stir and cook for 2 minutes.  Add stewed tomatoes, stir and allow to heat through.

Remove baking sheet from oven.  Fill pepper halves with meat filling.  Return baking sheet to the oven for 15 minutes.

Remove baking sheet from the oven, and place shredded cheddar cheese on top of peppers.  Return to the oven and allow to melt and/or brown for about 5 minutes.

Serves 3 as a meal, or serves 4-6 when served with a side of rice.