Stuffed peppers look good on the plate and taste great too
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
On this recipe, the cook opted for the black beans over the rice. That was a good call.
I have had stuffed peppers with rice many times, but I think I probably prefer beans. Also, I’m a fan of cheddar cheese to start, and like so many recently, I have become concerned with too many heavily processed foods in my diet. As a result, I’m resistant to the Velveeta option, as it is my impression that it was fake cheese. Go for the real thing when possible.
Lastly I’d say that Italian sausage is about like using bacon in a recipe… It always tastes good and makes whatever you use it in better.
Give this one a try, it looks great on the plate… and tastes great as well.
Stuffed Bell Peppers
From Deep South Dish
Homestyle Southern Recipes
Sauce ingredients
1 tablespoon Butter
¼ cup each: chopped onion, celery, and bell pepper
2 (8-ounce) cans of tomato sauce
Stuffed Peppers ingredients
4 large green, red, or yellow bell peppers
2 tablespoons finely minced onion
½ tablespoon olive oil
1-2 links Italian Sausage, casing removed
1 pound ground beef
2 garlic cloves, minced
1 cup cooked rice or 1 can of black beans, drained and rinsed
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup water
1 (10-ounce) can diced tomatoes and green chiles, drained
1-2 tablespoons breadcrumbs (optional)
Freshly shredded Cheddar cheese or thin slices of Velveeta
Preparing sauce:
Melt butter in skillet; add onion, celery, add bell pepper, and sauté over medium heat until tender, about 5 minutes. Stir in tomato sauce; simmer for 15 minutes. Remove and set aside.
Preparing stuffed peppers:
Preheat oven to 350 degrees. Slice peppers lengthwise, stem to bottom; scrape out seeds and ribs. Parboil pepper halves 5 minutes in boiling water. Drain; set aside.
Sauté onion in olive oil until tender; add sausage and beef; brown. Drain; add garlic and cook 1 minute.
Stir in ½ cup Sauce; cook 5 minutes. Stir in rice (or beans), salt, and pepper.
Pour ½ cup water into 9×13-inch baking dish, place peppers in dish. Scoop beef mixture evenly into each pepper half.
Mix tomatoes with remaining Sauce; spoon evenly over filled peppers; sprinkle with bread-crumbs, if using.
Bake, uncovered, 30-40 minutes, until tender and heated through. Add cheese to top and return to oven until cheese melts.