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dee dee's stuffed peppers

★★★★★ 1
a recipe by
Diane Atherton

Today started out to be hamburger steak for lunch. Plans changed for the better when I opened the fridge and spotted some pretty tasty goodies starring back at me. 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!

★★★★★ 1
serves 2 to 4
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For dee dee's stuffed peppers

  • 1 lg
    bell pepper (i used a huge pepper)
  • 1 Tbsp
    olive oil, extra virgin
  • 1 sm
  • 1 clove
    garlic, minced
  • 1/2 lb
    ground chuck
  • 1/2 lb
    sweet italian sausage
  • 2 sm
    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

How To Make dee dee's stuffed peppers

  • 1
    Cut pepper in half lengthwise. Remove seed and veins.
  • 2
    Fill 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.
  • 3
    Remove peppers from boiling water (drain well) and place in a prepared 8x8 baking dish. I sprayed dish with PAM.
  • 4
    Using 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.
  • 5
    Once meat is browned and drained, add tomatoes and seasonings; heat until until tomatoes are hot. Remove from heat and add mozzarella.
  • 6
    Stuff peppers and top with a slice of provolone cheese. NOTE: you can use shredded mozzarella.
  • 7
    Bake 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.

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