Thread: 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.