Monday, April 4, 2011

Italian Stuffed Peppers

Growing up as a kid I was a PICKY eater.  Seriously, I really didn't like any vegetable (which I know most kids don't) but I REALLY didn't. I even lied most of my childhood and told my mom that I was allergic to corn just so I wouldn't have to eat it. What a horrible kid ha!!! Now that I am a mom and my child is more picky than I ever was, I get a taste of what my poor mother went through trying to figure out what to feed us dang kids! 

Anyways, stuffed peppers were really not my favorite dish growing up, but the older I have gotten the more foods I have really grown to love and stuffed peppers just happens to be one of those dishes that I love now. This recipe is a combination of my mom's and one that I found browsing the web. Both great recipes, but meshed together I think just may be my favorite! 

4-5 large bell peppers
1/2 pound ground beef 
1/2 pound ground sausage (I prefer Jimmy Deans Hot sausage, gives it a kick of heat) 
1 1/2 cups cooked rice (brown or white, I usually use brown)
1 Tbsp. olive oil
1/2 of an onion (diced)
3  garlic cloves (minced)
2 (8 oz) cans tomato sauce
1 (14 oz) can diced tomatoes (not drained)
1/2 cup heavy cream
1 tsp. dried basil
3/4 cup parmesan cheese
Salt and Pepper

Brown the meats in a large sauce pan over medium heat till no longer pink.  Drain fat.  In a separate pan, saute the onion in the oil over low-med heat until soft. Add in 2 minced garlic cloves and cook for 1 more minute. Combine with the cooked meat.

While the meat is cooking, mix together the tomato sauce, tomatoes, heavy cream, basil and last garlic clove in a pot over low heat.  Stir occasionally.

Cook the rice as directed. Add the rice and the parmesan cheese to the meat mixture and pour in 1/2 cup of tomato sauce. Stir well.

Wash the peppers and slice off the tops and clean out all the seeds and ribs.  Fill each pepper to the top with the meat mixture. Place all the filled peppers into a baking dish that allows them to stand upright. (I used an 8x8)  Next, spoon a little of the sauce over each pepper, then pour the remaining sauce into the bottom of the dish.

Bake @ *400 for 25 min uncovered then covered with foil for another 25 minutes. Garnish with parmesan cheese and fresh basil or parsley.

(Recipe Sources: My mom and Tasty Kitchen-How Sweet Eats)


  1. these look amazzzzzzzing! all things italian are approved by me :)
    thanks for sharing!

  2. oh my gosh i want these right now!


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