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  1. #1
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    Not your ordinary Stuffed Bell Peppers




    After trying tons of different Bell Pepper recipes over the years, I created my own by using what I liked from different recipes and omitting what I did not like. This was my end result, hope you like it as much as I do!

    Note: I usually buy the 6 pack of nice large bell peppers at Costco, they have 2 red, 2 orange and 2 yellow and make it quite colorful. I made this last night and took a pic, so pic to follow!

    I also froze 3 of them for another meal, I hope they turn out okay after freezing. I will let you know!

    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
    1/2 tsp cayenne pepper
    1 can diced tomatoes
    1/2 cup long grain rice
    1/2 cup water
    1 tsp salt
    1 tsp worcestershire sauce
    2 tbs paprika
    1 egg (slightly beaten)
    1/3 cup freshly grated parmesan cheese
    1 dash of ground pepper to your liking
    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 at 350 degrees, then top with shredded cheddar, mozzarella or swiss cheese. Cook an additional 15 minutes.

  2. #2
    Senior Member
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    Milwaukee, Wisconsin, United States
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    Re: Not your ordinary Stuffed Bell Peppers




    This is very similar to how I make them except I don't usually add cayenne or fresh parsley. and I use way more than a cup of cheese. Bruce says I use too much cheese. And he is the one who is supposed to be a Cheesehead.

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