8 Steps to making Perfect Bell Peppers.

Stuffed Bell Peppers

 (We had a lazy dinner night and used paper plates)

Ingredients:

1 Cup long-grain brown rice (I used Rice Select - Brown Rice Organic and Naturally Gluten Free / TEXMATI)

1 chicken or beef bouillon cube (optional)

4 bell peppers

½ onion

2tsp. olive oil

1 link Italian sausage

½ lbs. ground beef

1 tsp. oregano

¼ cup shredded Mexican cheese

¼ cup mozzarella cheese

Directions:

1.       Cook rice according to directions on package, I like to add a bouillon cube for extra flavor.

2.       Preheat the oven to 375 F.

3.       Trim the bottom off the bottom of the bell peppers so that they can stand up nice and straight.

4.       Cut off the stem and remove the seeds. Place in baking dish and set aside.

5.       Do not throw away top part of the pepper, instead cut up into little pieces and add to meat mixture with union after sauteing then add to meat mixture for extra flavor. 

                                                     Cook until meat mixture is browned.

6.       Add dried spices and Mexican cheese to the meat mixture. Then add the rice. 

 (this was some extra filling, put it in a container to save for later for another meal Italian Sausage Stuffed Zucchini)

7.       Stuff the filling mixture into the bell peppers, using a spoon to press the mixture down.

8.       Bake the bell peppers for 30 minutes, remove from oven add mozzarella cheese to top and return to oven for 5 more minutes.

Notes: You can freeze leftover stuffed peppers for up to two months. The leftover rice also makes a good side to go with the bell peppers. 

Check out my other recipes by clicking (here).

Here are two more meal ideas that you can do with the extras and leftovers from the Bell Pepper Recipe.

1. Quesadilla -  if you cook a little extra of the sausage mixture before adding the rice it makes a good quesadilla filling. An easy meal for the next day or the day after and a time saver! Fast and Easy!

2. Italian Sausage Stuffed Zucchine - A neat recipe shared by Beth. Thank you Beth!  Her recipe inspired my recipe. I followed hers but cut a few more corners, because my meat was already cooked and refridgerated. All I had to do is warm it up and mix it with the sauteed garlic and zucchini insides after scooping it out of the zucchini.  My 17 year old daughter who said ewww! ended up liking it and even asked for seconds. Wow! Something my picky eater liked. 

Ingredients:

2 medium Zucchini

1 tsp. olive oil

1/2 lbs. left over sausage mix with rice

2 cloves garlic

1/2 cup shredded cheese

12 oz. jar pasta (I used left over sauce I had in the fridge)

salt & pepper to taste

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See Beth's Page for the directions, edit or change where needed. I left out the bread crumbs due to having rice in the mixture. I orginally found this recipe on Pintrest and pinned it to my "Food to Try Board" , now that I tried it and it turned out great It's getting moved to my "Tried & True Recipes Board". I loved this recipe and definetly will use it again in the future. Thanks again Beth!