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southwestern stuffed peppers without rice


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Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 70 minutes

Servings: 12


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Step 1

Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 10-15 minutes.

Step 2

When the peppers finish cooking, they should be tender with a few random dark spots. Turn them right side up and arrange in 9 x 13 inch casserole dish. Turn oven back to 350˚F.

Step 3

Meanwhile, sauté ground beef and sausage in a large skillet. Season with salt and pepper while cooking. Drain excess grease. Add onions and garlic. Sauté for 3 minutes until soft. Add remaining ingredients except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.

Step 4

Spoon hot veggie mixture into cooked pepper halves. Sprinkle cheese over the top. Cook in 350 degree oven until heated through and cheese is slightly browned, 10-15 minutes. Garnish with chopped cilantro.

Step 5

Freezes well. If freezing to use later, don't add cheese. Allow frozen peppers to thaw. Cook from 20-30 minutes to reheat, adding cheese in last 10 minutes.

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