Description
A delicious, easy, stuffed peppers recipe! A crowd pleasing appetizer that can serve as a meal.
Ingredients
- 6 Green Bell Peppers
- 3 Qts Water for Peppers + 2 Qts Water for rice
- 1 Lb Ground Beef
- 1 Lb Sweet Italian Sausage
- 2–1/2 Cups 10 Minute Success White Rice, cooked
- 1–1/2 Cups Parmesan Cheese, shredded
- 1/2 Cup Sharp Cheddar Cheese, shredded
- 1–1/4 Cup Onion, coarsely chopped
- 1/4 Cup Beef Broth
- 30 oz Stewed Tomatoes
- 1/4 Cup Tomato Paste
- 3 Tbs Ketchup
- 2 Tbs Worcestershire Sauce
- 2 Tbs Garlic Paste
- 2 Tbs Brown Sugar
- 2 Tsps Celery Salt
- 1 Tsp Italian Seasoning
- 1 Tsp Red Pepper Flakes
- 1/2 Tsp Oregano
- 1/2 Black Pepper
- Parsley Flakes
Instructions
- Place a large pot of cool water (3 qts) over high heat.
- Meanwhile, slice head of peppers and remove the glands inside, then place them (3 at a time) in the pot of boiling water for 10 minutes.
- While the peppers are pre boiling, chop up some onions.
- Place 1/4 cup onions, 1/4 cup of beef broth, and 1 cup of stewed tomatoes at the bottom a baking dish to create the bed.
- Once the peppers are done, remove from pot of water and sit them inside the baking dish.
- Â Get a skillet and place it over medium heat, then add in the ground beef, sweet Italian sausage, and 1 cup of onions and cook until brown.
- Once the meat is almost done, add in the garlic paste, celery salt, Italian seasoning, oregano, and black pepper, then stir well. Once done drain the fat.
- Get a medium size pot, add cool water (2 qts) and place over high heat. Once it comes to a boil, add 2 bags of success rice and boil for 10 minutes or until tender.
- Preheat oven to 350 degrees.
- Shred 2 cups worth of parmesan cheese with a grater.
- Add the meat and 1 cup of cheese to a big mixing bowl.
- Add in the Worcestershire, ketchup, Tomato paste, 2-1/2 cups of cooked rice, 1 cup of the stewed tomatoes, the brown sugar, and red pepper flakes, then stir everything in well.
- With a spoon, scoop filling into the bell peppers and make sure to use all the filling.
- Top the peppers with the remaining stewed tomatoes, the remaining 1 cup of cheese, and sprinkle some parsley on top.
- Place in the oven and bake for 35-40 minutes.Â
