First time making stuffed peppers!
His recipe called for ground beef and ground pork. I had ground sirloin beef and Italian sausage, so I used that combo instead. This makes 6 BIG peppers, it’s enough just to serve that for dinner, you don’t need any side dish or anything. I loved this recipe, and I was so excited it came out so good!
Jenn’s version of stuffed peppers – take off from Jeff @ He cooks/she cooks
3/4 lb. ground sirloin
3/4 lb. Italian sausage (casing removed)
4 cloves of garlic, chopped
1/4 red onion, chopped
1 jalapeno, chopped, seeds removed
splash of worchesterchire sauce
1 TB. paprika
14 oz. can of diced tomatoes (which I pureed)
2 fresh tomatoes (also pureed with the diced tomatoes)
1 cup cooked rice
panko bread crumbs
mexican blend cheese (sprinkled on top before baking)
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. crushed red pepper flakes
In a large skillet, I browned both meats. Remove any excess fat. Then add the onion, garlic and spices and cooked until the onion and garlic softened. Add the pureed tomatoes, and cooked rice and simmer on low for about 10 minutes.
Here’s the hard part…keeping your kids from eating the meat! My son Paul kept taking forkful after forkful, so I had to kick him out of the kitchen! Ha!
In a casserole dish, I cored out 6 green peppers, and then placed the meat mixture evenly into each pepper. Sprinkle some panko bread crumbs over each pepper as well as a little cheese. Cover with foil and bake at 375 degrees for 45 minutes.
I figured out the calories AFTER I ate it of course. As I was figuring it out, I was hoping it wouldn’t be like a thousand calories! Here are the stats. Not bad for a dinner meal, the fat is a little high, but once in a while splurging like that is OK in my book!
I will definitely be making these again!! I’m s glad I finally decided to try it!
Do you like stuffed peppers? Do you have a favorite recipe for them?