Pepper Potts’ Stuffed Bell Peppers {#Recipe}
Ingredients:
- 1/2 lb Italian Sausage
- 1/2 lb ground beef
- 1 can Rotel Diced Tomatoes and Green Chilies
- 1 med onion, chopped
- 2 cloves garlic, minced
- 6 bell peppers
- 1 cup rice, raw
- 2 cups Mexican blend shredded cheese, divided
- olive oil
- 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.
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.
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!
