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
large bell peppers, gutted and halved
kosher or sea salt
ground black pepper
ground meat (turkey, chicken, or beef)
sweet longanisa sausage (can use honey garlic, or any sweet sausage, as a substitute)
cloves of garlic, minced
diced mushrooms, drained
mozzarella cheese, shredded
parmesan cheese, grated
Fresh parsley for garnish
In This Recipe
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.