a waist-friendly stir fry with a sweet and moderately spicy flavor! makes use of chicken as well! fantastic with jasmine rice. I combine different vegetables based on what I have on hand or how I’m feeling.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound pork sausage
- 2 pounds ground beef
- 1 small onion, chopped
- 1 dash garlic salt
- 4 (14.5 ounce) cans diced tomatoes, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
- 1 (14 ounce) package uncooked instant rice
- 6 large green bell peppers
- 1 cup grated Asiago cheese
Instructions
- In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
- Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
- Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
- Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 105 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 838 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy recipe I put the peppers in the oven while cooking the ingredients
I did not add the rice given the large quantity of meat mixture I had, but it was still delicious! I can imagine a lovely autumn version with squash, maybe!
added a lot more garlic, some red pepper and additional seasonings (needs more kick for me) mixed the meat, tomatoes, and rice all together and stuffed the peppers. Put the remaining mixture on top and around, then topped with cheese. Oh… and we don’t do instant rice, so used some Jasmine rice I had in the fridge from another day. So very good – we just like things a little more heavily seasoned I think. It’s a keeper!
It was pretty good, but could’ve used more seasoning in the meat. And I liked the cheese, but I would actually layer it inside the pepper. Lastly, I would use several other colored peppers as green was a bit too boring visually.
I make a lot of recipes from this website but my husband and I did not like this one.
It’s a good starting point if you’ve never made stuffed peppers before but really needs a lot of tweaks the most important of which is more spices. I personally like to do so,e Mexican spices but Italian would work out well too.
My husband has never cared for the conventional stuffed pepper but he devoured these. Next time I will make enough to freeze a meal for the two of us and save half the time on another go round. Thanks for a great recipe!
I cooked 2 lbs of ground turkey. Then I sauteed onion and 2 pkgs of mushrooms. Mixed the turkey with onion and mushroom. Added a 28 oz can on diced tomatoes and a 10 oz can of tomatoes with chilies. Stirred in 4 cloves of crushed garlic and italian seasoning. Let it simmer for 15 min. Made 1 cup of brown rice and poured the cooked rice in with everything else. Stirred. Filled peppers with stuffing and topped with cheese. Cooked for 45 min or so. Can make 12 in 9 x 10 pan
Very good. I cut the recipe to serve three. I used fresh Roma tomatoes instead of canned diced tomatoes, and six green chile peppers chopped in the meat mix, a pinch of chili powder, a shot of Chinese cooking wine, four large cloves of garlic, and a pinch of salt. I replaced Asiago cheese with fresh mozzarella and sharp cheddar over the top prior to placing the stuffed peppers in the oven. I covered the bottom of the cooking dish with sauce so the peppers wouldn’t stick. Also, three tablespoons of tomato sauce covering the peppers and the cheese prior to placing in the oven.
Was very good!:)
Add chorizo used Zatarans
the whole family loved this one.
These stuffed peppers were pretty good! I think it could use a little extra spice while cooking the meat and onion, and really you could go with either Mexican spices or Italian spices. Either way would make this dish even better. Because I like my peppers being well done, while I was cooking the meat I put the halved green peppers in the oven for about 20 minutes. Then I combined all the ingredients, stuffed the peppers, and cooked them for about another 30 minutes. The texture was great and without any of the crunchiness of half-cooked peppers. Since there were only two adults and two small boys eating this, I made the full amount of the stuffing, but only six of the green peppers. I put the extra filling in the freezer so that in a few weeks I can pull that out and make some more peppers. A really easy meal for the future! Thank you for the recipe, LASELF!
I can only give this recipe 3 stars. I usually do not give anything less than 4, however for my family and I, this recipe needed a lot of adjustments. Made it to the letter the first time around. The second time I added more seasoning (caraway seed, Italian seasoning, and some white pepper as well as extra salt to taste, as the stuffing was bland) The second time around I also only cut off the tops of the bell peppers, gutted and rinsed out. I made the peppers act as a bowl for the stuffing mix. It is a good starting point for those who have never made stuffed peppers before, but it does in my opinion need a few adjustments. I also found that an asiago, parmesan and romano shredded cheese blend works better for flavor as opposed to just asiago.
This was very tasty. I gave it four stars because I felt it needed more spice. I added garlic, some Italian herbs, salt and pepper to taste to the meat mixture. My family really enjoyed this and they tasted even better the next day.
It was alright, but there was absolutely nothing special about it. I followed the recipe to the letter and it was just meh.
Very good and simple recipe. We just added a few additional spices to our taste.
This recipe was very good! We used Santa fe rice instead of white rice and mozzarella cheese instead of Asiago cheese. Will make this recipe again.
Soooo yummy!! I did change some things a bit. Only used 1lb of beef and 1lb of ground pork, 2 can of diced tomatos, 1 can of diced tomatos with chillies, and added 1 can of diced green chillies. Seasoned and Cooked Bellpeppers for 10 min before stuffing them. Also used 2 cups of reg white rice. Add all your favorite seasonings, oinion, fresh garlic and mix everything together. The mixture can easly make a dozen whole stuffed bellpeppers. i didnt cut in half just kept bellpeppers whole. Also used mozzerella cheese. Family loved it! Def will make this again:)
I loved this recipe! I took some other people who reviewed its advice and boiled the peppers first which for me made a huge difference since Im not huge into green peppers. I also added minced garlic in addition to the garlic salt. My husband loved it too! I will make this again!
very dry