Description
Scrumptious stuffed peppers, filled with meat, sauce, cheese, and white rice! A crowd-pleasing appetizer you can serve as a meal.
Ingredients
Meat & Rice Filling
- 1 Lb Ground Beef
- 1 Lb Sweet Italian Sausage
- 1 Cup Yellow Onions, chopped
- 1 Family Size boil-in-bag White 10 Min Success Rice
- 2 Qts Water (for boiling rice)
- 1 Cup Block Parmesan Cheese, shredded
- 1 Cup Stewed Tomatoes
- 1/4 Cup Tomato Paste
- 3 Tbs Ketchup
- 2 Tbs Garlic Paste
- 2 Tbs Worcestershire Sauce
- 2 Tbs Brown Sugar
- 2 Tsp Celery Salt
- 1 Tsp Italian Seasoning
- 1 Tsp Red Pepper Flakes
- 1/2 Tsp Oregano
- 1/2 Tsp Black Pepper
Peppers
- 6 Large Green Bell Peppers, gutted
- 3 Qts Water
Bed
- 1 Cup Stewed Tomato Juice
- 1/4 Cup Yellow Onions, chopped
Topping
- 1 Cup Stewed Tomatoes
- 1 Cup Stewed Tomato Juice
- 1/2 Cup Block Parmesan Cheese, Shredded
- 1/2 Cup Block Sharp Yellow Cheddar Cheese, Shredded
- 1/2 Tsp Parsley Flakes
Instructions
- Place a medium pot over high heat.
- Add 2 quarts of water.
- Once the water comes to a boil, add the rice and boil for 10 minutes.
- Meanwhile, place a large skillet over medium heat.
- Add the ground beef and sweet Italian sausage.
- Break up the meat with a spatula and cook for 10 minutes, or until browned.
- Drain the fat.
- Add 1 cup of the chopped onions, celery salt, Italian seasoning, oregano, and black pepper, and continue cooking for 5 more minutes.
- Once done, add the garlic paste and stir well.
- Add the meat and rice to a large mixing bowl.
- Add 1 cup of the shredded Parmesan cheese, tomato paste, ketchup, brown sugar, Worcestershire, and red pepper flakes.
- Stir until well combined and set aside.
- Place a large pot over high heat.
- Add 3 quarts of water.
- Gut out the peppers.
- Once the water comes to a boil, add the peppers and boil for 10 minutes (3 at a time).
- Preheat oven to 350°F.
- Meanwhile, add 1/4 cup of onions and 1 cup of stewed tomato juice to the baking dish.
- Once the peppers are done, place them in the baking dish.
- Stuff the peppers with the filling.
- Spoon 1 cup of stewed tomatoes and 1 cup of stewed tomato juice over the peppers.
- Bake the peppers for 30 minutes.
- Top the peppers with 1/2 cup of shredded Parmesan cheese, 1/2 cup of Cheddar cheese, and parsley flakes.
- Bake the peppers for 10 more minutes.
Notes
- Chop the Tomatoes: If your canned stewed tomatoes are large and chunky, give them a quick chop before adding them to the filling mix. This makes them much easier to incorporate and prevents big chunks throughout the filling.
- Use the Right Size Baking Dish: Bake your stuffed peppers in a deep dish or place the dish on a rimmed baking sheet. Between the juices and the melting cheese, make sure nothing bubbles over and messes up your oven.
