~Jennifer's Stuffed Bell Peppers~
Source of Recipe
~Jennifer at APOT~
List of Ingredients
4 medium sized bell (or green) peppers
Cooked White Rice-use package directions for 2-3 servings
1/2 pkg. Jimmy Dean's original sausage (whole not sliced)
1/2 lb. lean ground beef
1/2 to 1 cup coarsly chopped red onion
1 can Ro-Tel (chopped tomatoes and green chiles)
1 can chopped tomatoes, drained ***(you may not need... read below)
Cayenne Pepper Sauce
1 large can tomato juice
1/2 C. white wine (optional)
Recipe
Heat oven to 375 degrees. Cut off tops and seed the peppers. Wash and set aside. Once you have finished cooking rice, put into large bowl and set aside).
In a large skillet, brown sausage and lean ground beef. Season with salt and pepper. Just before meat is done, add onions and cook until meats are no longer pink and the onions have softened. Drain well and add meat/onions to bowl with the rice.
Add the can of Ro-Tel (undrained) and mix well. ***If you like more tomatoes, feel free to use a can of chopped tomatoes, drained. If you find the mixture is a bit too dry, add a SMALL AMOUNT of tomato juice but not much... the mixture should be moist, not wet. Now add as little or as much of the hot sauce... stuff the peppers.
In a baking dish, pour the tomato juice and wine (with a few dashes of hot sauce for good measure) and stir well. Place the peppers in the tomato juice/wine mix, right side up (with stuffing facing up) and bake in oven for 30 to 45 minutes or until peppers have softened and browned a bit.
I do not pour sauce over the peppers while they are cooking. Once the peppers are done, I slice them down the center and then pour the sauce from the pan over top. I've been making this for years and it's always a hit! This is great with a tossed salad.
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