2LaneCruzer
Epic Contributor
Cooked up a batch of my prize winning stuffed peppers yesterday. No pics, but maybe the recipe will suffice.
2Lane's Stuffed Bell Peppers
4 medium Bell Peppers
1/2 c. chopped onion
1/2 c. instant rice
1/2 teaspoon each oregano & basil (I like a bit more than this)
1/2 teaspoon of garlic powder (or to taste; more if desired)
1/4 teaspoon pepper
2/3 pound ground beef
1/3 pound sausage (I like Jimmy Dean Sage)
1 - 15 oz. diced tomatoes
1 tablespoon worchestershire sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers,
and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan. In large
skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.
Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. cook covered for 15
minutes or until rice is done. Taste; add some salt if needed. Spoon mixture into peppers. Place any
left over mixture around peppers in dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake
at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese; let stand
for 5 minutes.
Best served with toasted garlic bread
2Lane's Stuffed Bell Peppers
4 medium Bell Peppers
1/2 c. chopped onion
1/2 c. instant rice
1/2 teaspoon each oregano & basil (I like a bit more than this)
1/2 teaspoon of garlic powder (or to taste; more if desired)
1/4 teaspoon pepper
2/3 pound ground beef
1/3 pound sausage (I like Jimmy Dean Sage)
1 - 15 oz. diced tomatoes
1 tablespoon worchestershire sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers,
and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan. In large
skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.
Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. cook covered for 15
minutes or until rice is done. Taste; add some salt if needed. Spoon mixture into peppers. Place any
left over mixture around peppers in dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake
at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese; let stand
for 5 minutes.
Best served with toasted garlic bread
Last edited:
It's a sad day now 2Lane, very sad . . .
