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myturntocook · 6 years

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Feature: Basic Italian Stuffed Peppers Menu: Stuffed Peppers and leftover collard greens (I don’t recommend this pairing it’s weird and I have regrets... usually we just have stuffed peppers as a stand alone dish because it has literally everything in it.

Ingredients:

- 6 bell peppers

-onion

-wild rice

-chicken broth/stock

-1lb sausage

-1lb ground beef

-red sauce

-Shredded cheese

-Sliced cheese

There isn’t a website for this one... it’s something I’ve been making forever and it changes almost every time I make it.

Pick a peck of peppers with four lobes on the bottom so they can stand up by themselves. I let someone else shop for my peppers this time and had to put them in a small pan so they could hold each other up.

Any color bell pepper is great. The colors go from green to yellow to orange to red in order of sweetness. We really like red. I suggest you get one of each color so you can try it and have an idea what you like.

Hollow your peppers removing the top, seeds, and white connective tissue. Wash peppers and tops. Place in a pan so they are all standing up and read to be filled.

Turn your oven on and set them temp to 375. Let it preheat while you prep.

Add 1/4 cup of wild rice (or any rice that isn’t white rice) to your biggest skillet and lightly cover with chicken broth/stock (or water if you don’t have anything else) and get that simmering. You’re not trying to cook the rice all the way just getting it started cooking. It takes the longest to cook and will finish in the oven later. If you don’t start it now you’ll have crunchy rice later. To make it low carb don’t add rice at all.

Chop up an onion and the pepper tops (remove the seeds and stem just use the red pepper part) and add those to your rice.

Add 1lb of ground beef and 1lb of ground sausage (my favorite to use is sweet Italian sausage but literally any will do... just use what you like). Brown the meat and then drain off any excess liquid/grease. Pour some red sauce of your choice (my favorite is Prego Tomato Basil and Garlic but again it doesn’t matter changing it up is what makes this meal so easily variable and interesting) and let that simmer until it thickens up a bit. I try to get as much water out of it as possible.

Then sprinkle in some shredded cheese. Stir it in and let it melt then turn off your burner. Now it’s time to fill the peppers.

Put shredded cheese in the bottom of the pepper then a couple of spoonfuls of the mix from the pan... add cheese add mix add cheese add mix. Repeat until pepper is full, making sure to squish it down in there a bit with each layer; You don’t need empty space in your pepper. If you have mix left over in the end you can just add it to the bottom of your pepper pan.

Top it with sliced cheese. Use any kind you want... except American. (American cheese is for bologna sandwiches and cheese burgers. That’s it. Fight me.) Provolone is a great cheese for this recipe.

If you don’t want your cheese to be as dark as our cheese in the last pics, you should put aluminum foil over the pan, making sure that it isn’t touching the cheese (otherwise it will stick). Take off the aluminum foil in the last 5-10 minutes of cooking to slightly brown it.

Pop it in the oven for <b>45 minutes</b>.

That’s it! Enjoy!

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