Stuffed Peppers
Peppers stuffed with Italian sausage, marinara and topped with cheddar.
Servings: 6 servings
Equipment
- 1 large pot for boiling water
- 1 large skillet for browning meats
- 1 baking pan deep dish is best
Ingredients
- 6 bell peppers any colour
- 1/2 lb lean ground beef/mince beef 226 g
- 1/2 lb italian sausage (desired heat) 226 g
- 1 small onion diced
- 2 cloves garlic minced
- 1 can diced tomatoes 14 1/2 oz (fresh work finem but you'll need to add 1/2 cup water)
- 1/2 cup white rice uncooked
- 1 1/4 tbsp worcestershire sauce
- 1/2 tsp italian seasoning
- 2 1/2 cups marinara sauce divided
- 1/2 cup cheddar cheese grated
Instructions
- Preheat oven to 350 F / 180C
- Cut top off peppers, placing tops to side (dice them for future use). Remove seeds, membranes (the white pieces) and discard.
- Bring pot of water to boil and place each pepper in pot for 5 minutes to blanche. Remove and strain upside down to remove excess water.
- In skillet, brown mince beef and Italian sausage. Drain fat and add garlic, onion, & diced pepper tops. Cook until transparent.
- Stir in tomatoes with juice/water, Worcestershire, Italian seasoning, and rice. Mix until combined.
- Bring to simmer, reduce heat and cover. Cook for 15-20 minutes or until rice is cooked.
- Stir in 1/2 cup marinara sauce to rice/meat mixture.
- Place 1 1/2 cups marinara into bottom of baking pan. Fill each pepper with filling, place into baking sheet and spoon remaining marinara over top.
- Cover and bake for 35 minutes. Remove foil at 35 minute mark, top with cheddar and return to oven for 10 minutes or until cheese is melted. Cool before serving.
- Enjoy!
Notes
You can make this Tex-Mex by substituting a few things as follows:
Italian sausage- chorizo
Worcestershire-cumin
Italian Seasoning- cilantro
Marinara-salsa
Follow the directions as is.