Stuffed Green Peppers

Recipe Rating:	7 Ratings5
Categories:	Beef, Italian, Other Main Dishes, For Kids, Healthy, Pork
Collections:	The Great Tailgate!
Keywords:	sausage, PEPPERS, Stuffed
Serves:	6
Prep Time:	30 Min
Cook Time:	45 Min

Ingredients

6	green bell peppers, tops cut off and seeds removed
2 Tbsp	vegetable oil
1 c	finely chopped onion, yellow
1/2 c	finely diced green bell peppers or peas
1/2 lb	ground beef
1/2 lb	ground pork or italian sausage find more delicious recipes at www.porkbeinspired.com
2 Tbsp	minced garlic
1/4 c	finely chopped fresh parsley leaves
3/4 Tbsp	salt
1/2 tsp	ground black pepper
pinch	red pepper flakes
2 c	cooked long or medium grain white rice
8 oz	tomato sauce plus more
	water
1 c	gruyere cheese
1 c	mozarella cheese

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Natalie Loop

Well Seasoned

Hudson, MI (pop. 2,307)

KitchenLooper

Member Since May 2011

Natalie's Notes:

I love green peppers in my eggs for breakfast, in my salads, on my pizza and raw. It's no surprise when I make this recipe I usually double it because these peppers are so filling and they taste even better the day after if any are around. I love being in the kitchen and feeding others. Everyone has to eat right?!

Comments from the Test Kitchen:

So flavorful! We used a scrummy combo of Italian sausage and beef and the result was killer. They're on the menu for my upcoming family reunion!

Directions

Preheat oven to 350 degrees.

In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.

In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins. Add the beef, pork or ital. sausage), garlic, salt, pepper flakes and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins. Add the rice and tomato sauce and stir well. At this point if want to substitue peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Stuff the bell peppers with the rice mixture half way up then sprinkle with Mozarella & Gruyere another layer of rice mixture. Spread 1-2 Tbl. of tomato sauce on top of each pepper. Place peppers in a baking dish then place this into the pan with water. If any left over rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.

Cover with foil & cook peppers in oven about 30 mins. until tender. Remove and sprinkle with more Gruyere and Mozarella and return to oven another 15-20 mins. until cheese is melted and bubbly.

Remove from oven, let rest for approx. 10 mins. before serving.

Comments

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Sandy Mika mikasldy

Jun 25, 2012

I've never put cheese on my stuffed peppers, but I'm telling you ,it looks awfully good to me, yum 8]

CinStraw's Kitchen CinStraw

Jun 25, 2012

Looks good, I love making stuffed peppers smothered in cheese.

Natalie Loop KitchenLooper

Jun 26, 2012

Thanks ladies Sandy you ought to try it it's delish I started using cheese since kids love it and it's easier to hide some of the other things you may want to add that kids don't think they like, like peas, etc. These are awesome and the combination of meats adds depth of flavor.

Sandy Mika mikasldy

Jun 26, 2012

oh I'm definately gonna make them with the cheese 8 )

David Henson Davethechef

Jul 6, 2012

OMG Natalie this looks heavenly!! Totaly saved this one !! Cant wait to try it!!

Natalie Loop KitchenLooper

Jul 6, 2012

Hope you enjoy David!

Natalie Loop KitchenLooper

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Michaela DeBiase MsBette

Sep 21, 2012

Looking forward to trying it, thanks for sharing, think I may try it with a colored pepper, since I prefer the sweeter ones to the green bell which is good but harder on my heartburn than the others. Thanks for sharing your recipe. Can't wait.

Natalie Loop KitchenLooper