Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed peppers. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Stuffed Peppers is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Stuffed Peppers is something which I have loved my whole life.
Read Customer Reviews & Find Best Sellers. These protein-packed stuffed peppers make a filling vegetarian meal. If you don't like goats' cheese these they also work well with feta. A Cajun twist on a classic stuffed green pepper, with smoked sausage, prawns and Cajun seasoning.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed peppers using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Peppers:
- Get 2 Green Peppers
- Prepare 1/4 lb Ground Beef
- Take 1/4 lb Ground Italian sausage
- Make ready 1/2 tsp Basil
- Make ready 1/2 tsp Onion powder
- Prepare 1/2 tsp Garlic powder
- Get 1/2 tsp Cayenne
- Take 1/2 tsp Paprika
- Make ready 1 dash salt
- Get 1 dash pepper
- Take 1 cup Tomato Sauce (I used olive oil, basil and garlic flavored)
- Make ready 1 cup Instant white rice
- Prepare 1 cup Shredded cheese (I used Mexican blend)
Stuffed ours with a packet of tomato risotto rice and used mozzarella and parmesan rather than goats cheese. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. Halve and deseed the peppers and bash the unpeeled garlic cloves. In a nonstick frying pan, brown mince with onions and garlic; drain excess fat from pan.
Instructions to make Stuffed Peppers:
- Preheat oven to 375º F.
- Wash peppers. Carefully remove tops from peppers, extending around a half inch to inch beyond pepper top. Remove cap and insides of pepper. Rinse and set aside.
- Place a nonstick pan on stovetop at medium high heat. Brown your ground beef until no longer pink. Drain grease, splash with water and return to heat. Add all dry seasonings now and stir until combined.
- Place seasoned beef in glass bowl and place portion of italian sausage in pan to cook. Continue cooking until well cooked.
- Prepare your rice according to instructions.
- Once sausage is cooked and rice is finished, place both in glass bowl with beef. Use as much or as little rice as you'd like and add tomato sauce and additional seasonings to taste. Stir well.
- Line a square Pyrex dish with aluminum foil.
- Begin to layer your peppers: 1st layer- cheese. 2nd layer- meat and rice mixture. 3rd layer- cheese. Continue layering and packing the peppers until completely filled. Do not place cheese on top.
- Prop peppers in glass dish (I used leftover rice to create a bed) and place in preheated oven for 45-55 minutes. Sprinkle tops with additional cheese 5 minutes before removing from oven.
- Enjoy!
Halve and deseed the peppers and bash the unpeeled garlic cloves. In a nonstick frying pan, brown mince with onions and garlic; drain excess fat from pan. Meanwhile wash the peppers, carefully slice off tops and remove seeds. Fill the peppers with mince mixture. These colourful roasted peppers packed with store-cupboard staples tick every box.
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