Justin and I really enjoy eating stuffed bell peppers. The recipe below is from my Betty Crocker cookbook, and we really like it.Yesterday though, I tweaked the recipe to create these spicy "firebell" stuffed peppers. I used spicy sausage in place of the ground beef, red bell peppers instead of green ones, and cheddar cheese in place of mozzarella cheese. I liked how they came out so bright, and the spicy flavor of the sausage was great!
Here is the original recipe from my cookbook... I usually half it for us.
Stuffed Peppers
6 large bell peppers
1 lb lean ground beef
2 T. Chopped onion
1 C. cooked rice
1 t. salt
1 clove garlic, minced
1 can (15oz) tomato sauce
1 C. shredded mozzarella cheese
Cut thin slice from stem end of each bell pepper to remove top. If necessary cut a thin slice from the bottom so that they stand upright. Or (this is what I do), cut them in halves lengthwise to have "open-faced" stuffed peppers. Remove seeds and membranes; rinse peppers. Blanche peppers for 5 minutes in boiling water.
In 10in. skillet, cook beef and onion over medium heat until beef is browned. Drain. Stir in rice, salt, garlic, and tomato sauce. Cook until hot.
Heat oven to 350.
Stuff peppers with beef mixture. Place in an ungreased glass baking dish. Cover with foil and bake 30 minutes. Sprinkle with cheese and bake a few minutes longer until cheese is melted.
