Pepper Potts’ Stuffed Bell Peppers

Pepper Potts’ Stuffed Bell Peppers {#Recipe}

Ingredients:

1. 1/2 lb Italian Sausage
2. 1/2 lb ground beef
3. 1 can Rotel Diced Tomatoes and Green Chilies
4. 1 med onion, chopped
5. 2 cloves garlic, minced
6. 6 bell peppers
7. 1 cup rice, raw
8. 2 cups Mexican blend shredded cheese, divided
9. olive oil
10. salt & pepper

Directions:Get the rice cooking.  Brown the sausage and ground beef and season to taste.


 

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible.  Dice up the usable parts of the bell pepper tops and one medium onion.


In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes.  Add garlic and continue to saute for 4-5 more minutes.


Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.

Add 1 1/2 cups of cheese to mixture and stir to combine.

• Drizzle olive oil inside the bell peppers and season with salt and pepper.  Stuff peppers with mixture and place in a greased 8×8 baking dish.  Sprinkle remaining 1/2 cup of cheese over the tops of the peppers and cover with foil.
  • Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes.  The cheese should be nice and bubbly!