Dee Dee's Stuffed Peppers
Diane Hopson Smith
While I made these on the Italian side, you can change up peppers, cheeses and seasoning for a spicy Mexican stuffed pepper.
I used a really large pepper and a pound of meat. This was more than the two of us could eat. We only ate 1/2 of a serving. So, if you like, divide the stuffing up between 2 medium peppers that have been halved for 4 servings.
Hope you enjoy!
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- 1 large
- bell pepper (i used a huge pepper)
- 1 Tbsp
- olive oil, extra virgin
- 1 small
- 1 clove
- garlic, minced
- 1/2 lb
- ground chuck
- 1/2 lb
- sweet italian sausage
- 2 small
- tomatoes, peeled and diced, drain excess juices
- 1 tsp
- oregano, dried
- 1/2 tsp
- basil, dried
- salt and pepper to taste
- 1 c
- mozzarella cheese, shredded
- 2 slice
- provolone cheese
- 1 c
- marinara sauce or spaghetti sauce
1Cut pepper in half lengthwise. Remove seed and veins.
2Fill a large pot 1/2 way full will water; bring to boil and add pepper halves; boil for 3 to 4 minutes.
NOTE: The peppers I used were very large and very thick so you may need to adjust time if using smaller/thiner peppers so they won't be soggy. The peppers I used were tender but still had just a little crunch to them.
3Remove peppers from boiling water (drain well) and place in a prepared 8x8 baking dish. I sprayed dish with PAM.
4Using same pot your boiled peppers in, place olive oil in pot; saute onions and garlic for about 1 minute. Add ground chuck and Italian sausage; brown. Drain any fat/grease.
5Once meat is browned and drained, add tomatoes and seasonings; heat until until tomatoes are hot. Remove from heat and add mozzarella.
6Stuff peppers and top with a slice of provolone cheese. NOTE: you can use shredded mozzarella.
7Bake for 20 to 25 minutes or until cheese begins to brown. Removed from oven and spoon hot marinara or spaghetti sauce over the top and serve hot.