04 January 2008

Ray's Stuffed Bell Peppers

Last weekend the wife and i were kicking around what to make for dinner. She said we hadn't had stuffed peppers in a while. We decided that sounded pretty good. This recipe is what we came up with.

Now a recipe is just a suggestion. You can substitute anything you like.

Here is a little recipe that the wife and i cooked up. We loved them.

6-8 - Large Bell Peppers
1 - pound lean ground beef
1 - pound sweet Italian sausage
1 - large onion
garlic to your liking
Salt and Pepper to taste
2- cups of rice cooked
1- can of Rotel (hot or mild whichever you prefer)
1 - jar of Marinara sauce
1/2 - pound of your favorite grated cheese

Brown the Ground Beef and Italian sausage together. Add the onion and the garlic about half way through the browning process. It doesn't really matter when you add them, this is usually when i think about it. After the meat is browned, add the Rotel. Salt and Pepper to taste.

Use your rice cooker or a pot and cook the rice. Rice is easy. 1 1/2 cups of water per cup of rice. Bring the water to a boil, add the rice, reduce heat to simmer and simmer for 20 minutes. If you have a rice cooker, follow the directions. Cook the rice and add it to the meat mixture. Use the Marinara sauce to thin out the rice and meat mixture. I like it to be pasty, just a little on the thin side

Cut the tops off the bell peppers and de-vein the peppers. Put the pepper into a pot of boiling water and boil them to tenderize the peppers. How long you boil the peppers depends on how tender you want them. I find that 5 minutes is about right. You do not want the peppers to fall apart on you.

Remove the peppers from the water and drain them. After the peppers are drained, stuff the peppers with the rice and meat mixture. Place the pepper tops back on the pepper and cover with grated cheese. Put the peppers in the oven at 325 degrees until the cheese melts. Serve while they are hot and Viola.

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