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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
- 4 large bell peppers, gutted and halved
- 1 tablespoon canola oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher or sea salt
- 1 teaspoon ground black pepper
- 1 pound ground meat (turkey, chicken, or beef)
- 1 pound sweet longanisa sausage (can use honey garlic, or any sweet sausage, as a substitute)
- 2 cloves of garlic, minced
- 1 cup diced mushrooms, drained
- 1 cup mushrooms, diced
- 1 cup tomato sauce
- 1 cup Minute Rice
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- Fresh parsley for garnish
- Heat grill on high heat.
- Place halved peppers on grill and grill until slightly charred with grill marks - approx. 5 minutes a side.
- Remove from grill and place on a plate. Set aside.
- In a large skillet, heat cooking oil.
- Add minced garlic and saute until fragrant; make sure not to brown the garlic.
- 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).
- Add the onion powder, garlic powder, sea salt and ground black pepper.
- Stir well until meat is cooked.
- Add mushrooms, diced tomatoes, tomato sauce, and Minute Rice.
- Bring the heat to high until mixture reaches a simmer, and then bring the heat to low. Allow to simmer for approx. 5 minutes.
- Remove from heat and add 1 cup of shredded mozzarella cheese. Mix well and set aside.
- Pre-heat oven to 375F.
- With a tablespoon, carefully scoop the meat mixture into the peppers.
- Pack the peppers as much as you can and press down on the mixture to secure.
- Sprinkle each pepper with the remaining shredded mozzarella.
- Finish off by sprinkling each pepper with shredded parmesan.
- Place the peppers in the oven for approx. 15 minutes or until the mozzarella cheese melts and bubbles.
- Turn the broiler on to high heat and place the peppers under the broiler for approx. 2 minutes, or until cheese browns slightly.
- Garnish with fresh flat leaf parsley and serve.
- This recipe was entered in the contest for The Recipe You're Most Proud Of