Lovingly Stuffed Bell Peppers, Iris

iris mccall

By
@irislynn

Moist, flavorful, and with just the right bite, my mom made these maybe 2 or 3 times a month, Any good cook is always tweaking her or his recipe and I believe my momma would love my take on her original recipe, try them for yourself and see. Takes a little work, but SO WORTH IT!!!! Toni T, this is for you.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

6 large
bell peppers, make sure they're firm
2 lb
spicy italian sausage
1 lb
ground sirloin
1/2 lb
bacon, fried, drained and crumbled
1
red bell pepper, chopped
1
white onion, minced
1 bag(s)
kraft shredded pepper jack cheese
1 bag(s)
mozzarella cheese
1&1/2 jar(s)
clasico spicy tomato basil pasta sauce
1 c
aborio rice
3 clove
garlic, crushed
1 large
pot of water, will need
2 qt
pot with 1&1/2 cup of water
evoo

Directions Step-By-Step

1
Preheat oven to 350.
2
Heat 1 tablespoon of olive oil in the skillet. Add sirloin, sausage, garlic and onion to skillet and cook until brown but not dry. Add bell pepper a few minutes before meat is done strain off oil in colander.
3
Prepare rice according to directions take off the heat a little early, remember it's going into the oven.
4
Put on a large pot of water, enough to cover the peppers. Once water is boiling, lower heat to medium, add peppers, cook 5 minutes. Remove the peppers, plunge into ice bath . remove from bath and place upside down on paper towels to drain.
5
In a large bowl add meat mixture, including bacon, add 1 cup of the pepper jack cheese, and prepared rice (you don't have to use it all).
6
You can season your mixture with the flavors that appeal to you. I use basil, fennel seed, cayenne, salt and pepper.
7
In your 9x13" baking dish, spread 1 cup of sauce. Place peppers, stuffed with the meat mixture down into sauce. Top each peppers with a tablespoon of sauce from the dish then top with cheese, bake 20 minutes.
8
After 20 minutes remove from oven, top with the rest of the sauce and mozzarella put oven on broil. When brown and bubbly, serve.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom