Monday, September 24, 2012

Stuffed Bell Peppers!

These have become a family favorite! The recipe calls for green bell peppers, but I have used red, yellow and orange bell peppers as well with much success!  Actually, we love the taste of the red, yellow and orange peppers the best!


1 pound pork sausage (I use hot and sweet Italian sausage)
2 pounds lean ground beef
1 small onion, chopped
1 dash garlic salt
4 (14.5 ounce) cans diced tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) package uncooked instant rice (I use long grain rice here, but switched to brown in later versions)
6 large green bell peppers
1 cup grated Asiago cheese

Above:  In a skillet over medium heat, cook the sausage, beef and onion until sausage and beef are evenly brown and onion is tender.  Season with garlic salt.  Drain grease.  Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles.  Reduce heat to low, and simmer 15 minutes.

Prepare the rice according to directions.  Preheat oven to 375°F (190 degrees Celsius).

Cut the peppers in half lengthwise, retaining stems, and remove seeds  Arrange pepper halves in a baking dish, and fill each with about 1/3 cup of cooked rice.  Top with equal amounts of the meat mixture.  Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.

Bake 45 minutes in the preheated oven, or until bubbly.  Top evenly with cheese, and continue baking 10 minutes or until cheese is melted.


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