Ingredients: |
Ingredients: 4 green bell peppers
salted water and/or chicken broth (to boil whole peppers in)
1/2 white onion, diced
3 cloves garlic, minced
1/2 lb. ground turkey or ground beef
1/2 lb. ground hot Italian sausage
1-1/2 c. rice, cooked
16 oz. can of diced tomatoes
2 tbsp. parsley
1/2-1 tsp. salt
1/2- 1 tsp. black pepper
1/2- 1 tsp. onion powder
1/2-1 tsp. garlic powder
1 tsp. Worcestershire sauce
1/2-3/4 cup cheddar cheese
3/4 c. of mozzarella cheese
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Directions: |
Directions:Preheat oven to 350°
Cut about 1/2 inch off of the top of the bell peppers and diced them up (discard the stem). Remove the membranes and seeds and rinse the peppers out. Lightly shave off the rounded bottoms if needed to make them stand sturdily.
Bring chicken stock or salted water to a boil.
Add the peppers and parboil for 3-4 minutes. When slightly tender, remove from pot and dry.
Sprinkle the insides with salt if desired.
In a large skillet over medium heat, sauté diced peppers and onions in olive oil until tender.
Add in ground turkey and minced garlic.
Cook until ground turkey is almost done. Then drain off the fat if needed.
Mix in Italian sausage, reduce heat to low.
Stir in cooked white rice.
Add in a can of diced tomatoes, parsley flakes, salt, pepper, Worcestershire sauce, garlic powder and onion powder.
Stir and taste and adjust the seasonings if needed.
Stir in cheddar cheese.
Place peppers in a casserole dish. Stuff each bell pepper with the mixture. Pack in it tightly
Cover with foil and bake for 15-18 minutes.
During the last few minutes of baking, remove the foil and top the peppers with mozzarella.
Place back into the oven uncovered until cheese has melted.
Serve and enjoy! |
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