Beef and Sausage Stuffed Peppers
By Marge Perry and Dave Bonom. If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.
INGREDIENTS
- 1 cup white rice, uncooked long grain
- 1 tsp salt, divided
- 1 tbsp olive oil, extra virgin
- 12 oz ground beef, 85% fat lean
- 8 oz Italian sausage, bulk sweet
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- ¾ cup golden raisins, packed
- 2 tbsp capers, drained
- 1 tbsp oregano, chopped
- ½ tsp black pepper
- 1 cup aged Asiago cheese, shredded
- 6 medium bell peppers, assorted colour (red, yellow, orange) crowns cut off and seeds removed
- 2 cup tomato juice, reduced sodium
DIRECTIONS
- Cook the rice with 1/4 teaspoon of the salt according to package directions.
- Heat the oil in a large nonstick skillet over medium-high. Add the beef and sausage; cook, breaking up into smaller pieces, until no longer pink, 4-5 minutes. Add the onion, garlic, raisins, capers, and oregano; cook, stirring occasionally, until the onion begins to soften, 5-6 minutes. Stir in the rice and cook 1 minute. Remove from the heat and stir in the cheese, remaining 1/2 teaspoon salt and pepper.
- Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.