Stuffed Peppers

Source: Found on Pinterest

The perfect comfort food

Ingredients

  • 6 green bell peppers
  • 2-1/2 c. good quality marinara sauce, divided (see note)
  • ½ lb. ground sirloin
  • ½ lb. mild Italian sausage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14-1/2 oz. can diced tomatoes
  • ½ c. brown or white rice (We use Uncle Ben’s)
  • 1-1/4 c. water
  • 1 Tbls. Worcestershire sauce
  • ½ t. Italian seasoning
  • ½ c. cheddar or mozzarella cheese, shredded

Instructions

Cut tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling. Set aside

Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well (place upside down on a cooling rack).

Meanwhile in a large skillet, brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain fat.

Stir in the diced tomatoes with juice, rice, 1-1/4 c. water, diced pepper tops, Worcestershire sauce and Italian seasoning. Bring to a simmer, reduce heat and cover. Cook 20 minutes or until rice is tender.

Place 1-1/2 cups of marinara sauce in the bottom of a lightly greased 2-1/2 qt. oval casserole dish or a 9x13-inch pan works too. Fill each pepper with rice and meat mixture. Spoon 1 cup marinara sauce over peppers.

Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheese and bake an additional 10 minutes, or until cheese is melted and peppers are tender.

NOTE: If you buy a 24 oz. jar of marinara sauce, you’ll have ½ c left over. Drizzle it over the peppers if you reheat for leftovers, or with serving if you want more sauce.