These over-stuffed peppers, courtesy of my amazing husband, were so good! He makes an amazing gumbo and baked ziti, but his Italian stuffed peppers are by far my favorite! It’s a recipe he’s modified and perfected over the years. That pic looks so good, I can almost taste it!
4 green bell peppers, halved
1 cup rice
1 pound Italian sausage
1 pound ground beef
2 tablespoons Worcestershire sauce
1 medium onion, diced
14 ounce can diced tomatoes
8 ounce can tomato sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon minced garlic
salt and pepper to taste
1 cup Parmesan cheese (divided)
1 cup mozzarella (optional)
Preheat oven to 375 degrees. Boil peppers for 4 minutes. Remove from water and set aside on paper towel to dry. Use this water to boil your rice, 1 cup of water to 1 cup of rice.
Meanwhile, in a large skillet, brown the Italian sausage and ground beef with Worcestershire sauce. Add in diced onion and saute until onion turns translucent. Mix in tomatoes, tomato sauce, and season with basil, oregano, garlic, salt and pepper. Simmer over medium heat for 8 minutes. Stir in rice and 1/2 cup of Parmesan cheese (or mozzarella – optional).
Place peppers open side up in a medium glass baking dish. Add mixture to each of the peppers and top with remaining 1/2 cup of Parmesan cheese. Bake for 25 minutes. Remove from oven, let sit for 5 minutes, and then serve.