I don't know that I ever make the same stuffing filling again and again as I like to be creative in the kitchen. Yesterday my husband asked if we could tag team in the kitchen and make the stuffed peppers together. Trust me when I say he and I don't always see I to I on food and we are both opinionated when it comes to flavor and tastes, so I thought we would spend more time arguing than cooking! He is highly competitive and often times wants to be the chef du jour, so I allowed him to take the helm and I was his guide and mentor and took on the role of sous chef. The end result was a very good stuffed green pepper and surprisingly enough - NO arguments!
You will need to have your favorite red sauce ready for the topping to the peppers. This recipe yields approximately 10 portions. We served ours with mashed potatoes.
- 5 green bell peppers - sliced in half lengthwise, seeds removed and deveined
- 1 1/2 lb. ground chuck beef
- 1/2 roll pork sausage (we used Bob Evans regular)
- 1 medium sweet onion - finely chopped
- 1 egg
- 1 1/2 cups cooked white rice (dry measuring cups)
- 2/3 cup Parmesan cheese
- 1 1/2 tsp. granulated garlic
- 1 tsp. coarse black pepper
- 1/2 tsp. kosher salt
Fill each pepper half with a generous portion of the beef mixture. Place the filled peppers in a roasting pan or glass baking dish. We used our black and white speckled roasting pan that has a lid.
Spoon some of the red sauce on top of the peppers. To the bottom of the pan add in a small amount of water - maybe 1/2 cup or less to keep the peppers from burning.
Preheat the oven to 350 degrees and cook covered for about 1 1/4 - 1 1/2 hours.