Stuffed Peppers

6 bell peppers
1/2 lb. ground beef
1/2 lb. Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes, 14 1/2 ounces with juice
1/2 cup white rice, uncooked
1 1/4 cups water
1 tbs. Worcestershire sauce
1/2 tsp. Italian seasoning
salt & pepper to taste
2 1/2 cups marinara sauce, divided
1/2 cup cheddar cheese, shredded

Preheat oven to 350F.
Cut the tops off the peppers (reserve the tops), remove and discard the seeds and membranes. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers for 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion & garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce, and Italian seasoning. Add salt & pepper to taste.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.
Stir in 1/2 cup marinara sauce.
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 pan and place peppers cut-side-up in pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
Cover with foil and bake for 35 minutes.
Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.

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