Stuffed Peppers
Source of Recipe
Aunt Saunny
8 bell peppers (green, red, or yellow)
1 pound hot Italian sausage, crumbled
1 pound ground beef
1 onion, chopped
2 teaspoons minced garlic
1 cups fresh or canned tomatoes
1 cup cooked rice
1 teaspoon Italian Seasoning
freshly ground black pepper
1 cup grated mozzarella cheese
1 tablespoon grated Parmesan cheese
1 1/2 cups plain tomato sauce
Saute the beef, sausage, onion and garlic until meat is
browned. Drain excess fat. Add tomatoes and Italian seasoning to taste and simmer for 5 minutes. Add the rice, mix well, and correct seasoning. While the filling is cooling, cut the peppers in half and clean out ribs and seeds. Boil 1 minute in water to cover. Drain and discard water. Let the peppers cool enough to handle and stuff with the meat mixture. Lay them in a single layer in a casserole or gratin dish. Mix the cheeses together and sprinkle over the peppers. Season the tomato sauce with salt and pepper if necessary and pour around the peppers. Cover and bake at 350F for about 30 minutes or until filling is hot and peppers are tender. Serve hot. These may also be frozen and
reheated.
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