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Prep time
10 minutes
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Cook time
1 hour
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Makes
8
Author Notes
These are hands down the best stuffed peppers out there. Your choice of ground meat mixed with sweet sausage creates a perfect balance of flavor. I've been told this recipe has converted some who previously claimed to dislike stuffed peppers. That's always good news! —Dana Sandonato
Ingredients
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4
large bell peppers, gutted and halved
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1 tablespoon
canola oil
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1 teaspoon
onion powder
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1 teaspoon
garlic powder
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1 teaspoon
kosher or sea salt
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1 teaspoon
ground black pepper
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1 pound
ground meat (turkey, chicken, or beef)
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1 pound
sweet longanisa sausage (can use honey garlic, or any sweet sausage, as a substitute)
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2
cloves of garlic, minced
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1 cup
diced mushrooms, drained
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1 cup
mushrooms, diced
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1 cup
tomato sauce
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1 cup
Minute Rice
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1 cup
mozzarella cheese, shredded
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1/4 cup
parmesan cheese, grated
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Fresh parsley for garnish
Directions
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Heat grill on high heat.
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Place halved peppers on grill and grill until slightly charred with grill marks - approx. 5 minutes a side.
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Remove from grill and place on a plate. Set aside.
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In a large skillet, heat cooking oil.
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Add minced garlic and saute until fragrant; make sure not to brown the garlic.
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Add the ground beef (or chicken/turkey) and the sausage. (If the sausage was in casing, make sure you squeeze it out of it's casing).
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Add the onion powder, garlic powder, sea salt and ground black pepper.
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Stir well until meat is cooked.
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Add mushrooms, diced tomatoes, tomato sauce, and Minute Rice.
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Bring the heat to high until mixture reaches a simmer, and then bring the heat to low. Allow to simmer for approx. 5 minutes.
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Remove from heat and add 1 cup of shredded mozzarella cheese. Mix well and set aside.
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Pre-heat oven to 375F.
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With a tablespoon, carefully scoop the meat mixture into the peppers.
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Pack the peppers as much as you can and press down on the mixture to secure.
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Sprinkle each pepper with the remaining shredded mozzarella.
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Finish off by sprinkling each pepper with shredded parmesan.
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Place the peppers in the oven for approx. 15 minutes or until the mozzarella cheese melts and bubbles.
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Turn the broiler on to high heat and place the peppers under the broiler for approx. 2 minutes, or until cheese browns slightly.
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Garnish with fresh flat leaf parsley and serve.
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