Stuffed Green Peppers
6 Green bell peppers, tops cut away and seeds removed.
1 Cup finely chopped onion
½ cup or diced tops you cut off of green bell pepper
½ lb. ground beef
½ lb. ground Italian sausage
(I make the meat, onions, and peppers in a double batch and either save half in
fridge or freeze for another meal later in the week/month.)
1 tbs. minced garlic
¾ tsp. salt
½ tsp. ground black pepper
Pinch red pepper flakes
1 to 1 ½ cups brown
rice
8 oz. tomato sauce
1 can Italian style diced tomatoes
1 ½ cup shredded mozzarella cheese divided in two
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling water, parboil the peppers until
just tender. 2 to 3 minutes. Remove with
slotted spoon and dry on paper towels.
In a large skillet,
brown the meat, onions, and chopped bell pepper. After a few minutes add garlic, salt, pepper,
and pepper flakes. Chop up any clumps
until browned. Drain.
Add the rice, tomato sauce, and diced tomatoes. Season to taste. Stir in half the mozzarella and stuff the
peppers with mixture.
Pour enough water in a baking dish to cover the bottom and
place peppers in the baking dish. Bake
25 minutes. Remove and add rest of the
cheese to the tops and bake until melted.
Let stand 10 minutes
