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Italian Stuffed Peppers




Source of Recipe


recipecircus/mildred


List of Ingredients










6 large green peppers
1 pound ground chuck
1 pound Italian sausage
1/2 tsp. salt, dash of pepper
1/2 tsp. garlic powder
3/4 tsp. oregano
1/2 tsp. parsley flakes
1 15 oz. can tomato sauce
1/2 can water
6 slices white bread
3/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese (1 small package)
1 tsp. Paprika







Recipe



Cut peppers in half lengthwise. Remove ribs and seeds. Parboil five minutes. Arrange peppers in a large shallow baking dish. Heat two tablespoons salad oil. Remove sausage casing, crumble sausage and brown in oil five minutes. Add chuck and brown until it loses it's redness. Season with salt, pepper, garlic powder, oregano and parsley. Add tomato sauce and water. Stir, bring to boil. Cover, reduce heat and simmer 30 minutes. Break bread into small pieces in large bowl; add cheese and paprika and stir to mix. Add meat mixture to bread; combine well. Spoon filling into peppers, heaping each high. Cover with foil. Perforate foil with fork. Bake 40 minutes in 350 degree oven. Let set 10 minutes before serving.(sometimes I put cooked rice in place of the bread. About 2 cups. I also use some Toneys Creole seasoning if you want them a little spicy. Jimmy Dean sausage is good to use if you don't want to use Italian sausage.)