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    Feb 2011
    Tucson, Arizona, United States
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    Stuffed Bell Peppers~ MY VERSION :)

    3 links of hot italian sausages
    1 lb ground beef
    6 large bell peppers
    1/2 of an onion, chopped
    1/4 cup chopped fresh italian parsley
    2 Tbs fresh minced garlic
    1 tsp cayenne pepper
    1 can diced tomatoes
    1/2 cup long grain rice
    1/2 cup water
    1 tsp salt
    1 tsp worcestershire sauce
    3 tbs paprika
    1 egg (slightly beaten)
    1/3 cup freshly grated parmesan cheese
    1 dash of ground pepper
    1 can tomato sauce
    1 cup cheese, you choice-cheddar, swiss or mozzarella

    1 grease an 11x7 inch baking or casserole dish

    2 Cut tops straight across off of the 6 peppers, discard seeds. Discard the stems and chop up remainder of pepper tops. Sprinkle insides of peppers lightly with salt. (optional)

    3 In a large skillet, cook onions, garlic, parsley, cayenne pepper and chopped pepper tops

    4 Add in ground beef and italian sausage links (removed from casings), cook for about 10 minutes stirring and 'chopping' the meat as it cooks. I like mine fine, not too chunky.

    5 Drain off fat, transfer to mixing bowl and add diced tomatoes, rice, water, salt, worcestershire, paprika, egg, grated parmesean cheese and pepper.

    6 Stuff peppers with mixture. Place into the baking dish.

    7 Add 1 can tomato sauce with remaining stuffing mixture, spoon over tops and around peppers.

    8 Cover and bake 1 hour and 15 minutes, then top with shredded cheddar, mozzarella or swiss cheese. Cook an additional 15 minutes.
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    Last edited by LariP; 01-19-2013 at 06:02 PM.

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