Here's another of my favorite recipes. I cooked these also for the Elks and they were well received. I have had several compliments to the effect that "those are the best stuffed peppers I have ever eaten".
“Stuffed Bell Peppers”
4 medium Bell Peppers
1/2 c. chopped onion
1/2 c. instant rice
1/2 teaspoon each oregano & basil (I usually use a bit more)
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 use Jimmy Dean "sage")
1 - 15 oz. diced tomatoes
1 tablespoon Worcestershire 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.
