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Stuffed Peppers with Epanol Sauce Recipe

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This recipe for Stuffed Peppers with Epanol Sauce is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound sweet Italian sausage
1/2 pound ground beef
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt and freshly ground black pepper
1 1/2 cup rice (I use the microwave bag rice)
4 medium bell peppers, (red, yellow, green) sliced in half lengthwise, seed removed
1 jar tomato sauce
1/2 cup Asiago Cheese
2 Tbsp powdered demi glaze
Directions:
Directions:
Preheat the oven to 375 degrees F. In a large skillet, over medium heat, brown the sausage (cases off) and beef, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Spoon the mixture into the bell peppers. Place the peppers in a shallow pan and add just enough water to cover the bottom. Pour some of the tomato sauce over each pepper. Cover and bake for 30 minutes or until peppers are soft. Remove foil and top each pepper with cheese, cook until cheese melts.
To make the espanol sauce, heat up the remaining tomato sauce with the juices from the bottom of the pepper pan. Add demi glaze and stir. If you can't find demi gaze in the store, substitute brown sugar and a dash of gravy master.

 

 

 

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