Stuffed peppers

INGREDIENTS

• 6 bell peppers

• ½ pound lean ground beef

• ½ pound Italian sausage

• 1 small onion diced

• 2 cloves garlic minced

• 1 can small diced tomatoes 14 ½ ounces, with juice

• ½ cup white rice uncooked

• 1 ¼ cups water

• 1 tablespoon Worcestershire sauce

• ½ teaspoon Italian seasoning

• salt & pepper to taste

• 2 ½ cups marinara sauce divided

• ½ cup mozzarella or cheddar cheese shredded, optional

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 9×13 baking dish.

2. Cut off the tops of the bell peppers, reserving them for the sauce. Remove and discard the seeds and membranes inside the peppers. Finely chop the tops and set aside for the sauce.

3. Bring a large pot of water to a boil and cook the peppers for 5 minutes. Alternatively, air fry the peppers at 400°F for 5 minutes. Remove and drain well if simmering.

4. Heat a large skillet, over medium-high heat. Add lean ground beef, Italian sausage, diced onion, and minced garlic. Brown over medium-high heat, breaking up with a spoon, until no pink remains. Drainy any fat.

5. Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce, and Italian seasoning. Season with salt and pepper.

6. Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook for 15 to 20 minutes or until rice is tender, adding more water if needed. Remove from the heat and stir in ½ cup marinara sauce.

7. Place 1 ½ cups of marinara sauce in the bottom of the prepared pan. Add the peppers cut-side-up, and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over top.

8. Cover with foil and bake for 35 minutes.

9. Remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.

A huge thanks to Spend with Pennies for this recipe! Check out the full recipe here!