Prep 45 mins
Cook 1 hr
This is a delicious recipe I found on the Internet.
- 6 -10 large bell peppers, washed, topped, and cleaned
- 4 cups cooked rice
- 24 -32 ounces tomato sauce
- 1 (10 ounce) candiced Rotel tomatoes & chilies
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 -2 tablespoon minced garlic
- cajun seasoning
- 1 lb ground beef
- 1 lb ground sausage
- Brown ground beef and ground sausage, drain grease.
- Add seasonings, veggies, diced tomatoes, and tomato sauce.
- Simmer till veggies are tender.
- Meanwhile, cook rice and set aside.
- When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
- Add rice in a little at a time to ensure mixture.
- Stuff peppers and place in large baking dish.
- Cover with reserved gravy.
- Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.
This as a great alternative to the more Italian style stuffed peppers. I used Chorizo for the sausage and put a little pepper jack cheese on top. Very delicious! This also made so much, I was able to make two pans and save one back for another day.
I was looking for a spicier not sweet Stuffed Bell Pepper and Theresa yours fit the bill. I halfed a lot of the ingredients the ground sausage I used Homemade Smoked Pork Sausage and Ground Chuck and added 1 tsp La. Hot Sauce and Worcestshire; in rice added 2 tsp Salt-Free Chicken Bouillion Powder. Have put in my cookbooks and will email friends and family on the great flavor! Thanks for posting! Justmez2
This was a nice stuffed pepper recipe, but I prefer the Cook's Illustrated one posted by Heather Lazar to this one. We added grated Mexican cheese in the last 5 minutes of cooking, which I thought added even more flavor.