Emily's Altered Recipes

THIS HAS NOT BEEN UPDATED YET

Ingredients  

• ▢6 medium bell peppers any color
• ▢½ pound lean ground beef
• ▢½ pound Italian sausage
• ▢1 small onion diced
• ▢2 cloves garlic minced
• ▢14.5 oz canned petite diced tomatoes with juice, 1 can
• ▢1 ¼ cups water
• ▢1 tablespoon Worcestershire sauce
• ▢½ cup long grain white rice uncooked
• ▢½ teaspoon Italian seasoning
• ▢salt and black pepper to taste
• ▢2 ½ cups marinara sauce divided
• ▢½ cup shredded mozzarella cheese or cheddar cheese, optional

Instructions 

Preheat the oven to 350°F. Grease a 9×13 baking dish.

Cut off the tops of the bell peppers, reserving them for the sauce. Core the peppers, discarding the membranes and seeds. Finely chop the tops and set aside for the sauce.

In a large pot, bring water to a boil and cook the peppers for 5 minutes. Drain peppers thoroughtly. Alternatively, air fry the peppers at 400°F for 5 minutes.

To a large skillet heated over medium-high heat, add lean ground beef, Italian sausage, diced onion, and minced garlic. Brown, breaking up with a spoon, until no pink remains. Drain the fat.

Add diced tomatoes with their juices, water, Worcestershire sauce, rice, pepper tops (diced), and Italian seasoning. Season with salt and pepper.

Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook for 15-20 minutes, making sure the rice gets tender. Add more water if needed. Remove from the heat and stir in ½ cup of the marinara.

Place another 1 ½ cups of marinara sauce in the bottom of the prepared pan. Add the peppers cut-side-up, and divide the rice mixture evenly over the peppers. Spoon the rest of the marinara sauce over the top.

Cover tightly with foil, bake for 35 minutes.

Remove foil carefully, and spoon the sauce from the bottom of the dish over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until the peppers are tender and the cheese is fully melted.