Roxy15
New member
Stuffed Bell Peppers:
Ingredients:
***I Always Buy Extra Ground Beef & Italian Sausage To Make Sure The Peppers Are Full
6 Bell Peppers
1/2-lb. Lean Ground Beef
1/2-lb. Italian Sausage
1 Onion, Diced
2 Cloves Garlic
1-(14-1/2-oz.)-Can Small Diced Tomatoes
1/2 Cup White Rice, Uncooked
***Or Use Your Favorite Rice
1-1/4 Cups Water
1 T. Worcestershire Sauce
1/2 Tsp. Italian Seasoning
2-1/2 Cups Marinara Sauce, Divided
1/2 Cup Cheddar Cheese, Shredded
***Or Use Your Favorite Cheese
Directions:
Preheat oven to 350 degrees.
Cut the tops off the pepper-(reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, 1-1/4 cups water, diced pepper tops, Worcestershire Sauce and Italian Seasoning.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water, if needed.
Place 1-1/2 cups of Marinara Sauce in the bottom of a 9x13-in. pan. Fill each pepper with the rice mixture.
Spoon remaining 1 cup Marinara Sauce over peppers.
Cover with foil and bake 55 minutes.
Remove foil, baste peppers with any sauce in the bottom.
Top with Shredded Cheddar Cheese-(or your favorite cheese)-and bake an additional 10 minutes or until cheese is melted and peppers are tender.
View attachment 17328
Ingredients:
***I Always Buy Extra Ground Beef & Italian Sausage To Make Sure The Peppers Are Full
6 Bell Peppers
1/2-lb. Lean Ground Beef
1/2-lb. Italian Sausage
1 Onion, Diced
2 Cloves Garlic
1-(14-1/2-oz.)-Can Small Diced Tomatoes
1/2 Cup White Rice, Uncooked
***Or Use Your Favorite Rice
1-1/4 Cups Water
1 T. Worcestershire Sauce
1/2 Tsp. Italian Seasoning
2-1/2 Cups Marinara Sauce, Divided
1/2 Cup Cheddar Cheese, Shredded
***Or Use Your Favorite Cheese
Directions:
Preheat oven to 350 degrees.
Cut the tops off the pepper-(reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, 1-1/4 cups water, diced pepper tops, Worcestershire Sauce and Italian Seasoning.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water, if needed.
Place 1-1/2 cups of Marinara Sauce in the bottom of a 9x13-in. pan. Fill each pepper with the rice mixture.
Spoon remaining 1 cup Marinara Sauce over peppers.
Cover with foil and bake 55 minutes.
Remove foil, baste peppers with any sauce in the bottom.
Top with Shredded Cheddar Cheese-(or your favorite cheese)-and bake an additional 10 minutes or until cheese is melted and peppers are tender.
View attachment 17328