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?!
Blue Ribbon Recipe
A fantastic old-fashioned stuffed bell pepper recipe how grandma would make it. The combination of beef and pork gives these peppers a slightly different flavor profile. This is a satisfying dish. The combination of cheese inside the pepper and on top is perfect. Easy enough to cook any time, but they could easily be served for a special dinner.
green bell peppers, tops cut off and seeds removed
finely chopped onion, yellow
finely diced green bell peppers or peas
ground pork or Italian sausage
finely chopped fresh parsley leaves
ground black pepper
red pepper flakes
cooked long or medium grain white rice
tomato sauce, 15 oz. (for rice stuffing)
tomato sauce, 8 oz. (for on top of peppers)
How To Make stuffed green peppers
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 Italian sausage, fresh parsley, 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. Stir well. At this point, if want to substitute 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. Place peppers in a baking dish. Stuff the bell peppers with the rice mixture halfway up. Then sprinkle with mozzarella & Gruyere.
Add another layer of rice mixture. Spread 1-2 Tbsp of tomato sauce on top of each pepper. If any leftover 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 the oven for about 30 mins or until tender.
Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
Remove from oven, let rest for approximately 10 minutes before serving.
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