Stuffed Bell Peppers

Step 1

Preheat oven to 350 degrees. Add 1 ½ cups water to a 9x13-inch casserole dish. Cut the tops of each pepper and remove the seeds/membranes.

Step 2

Place the whole peppers top-side-down in the casserole dish. Cover with foil and bake for 20 minutes. Remove water from the casserole dish once finished and set the peppers aside.

Step 3

While the peppers steam, prepare the filling.

Step 4

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and sausage and season it with salt and pepper. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the meat is brown and cooked through. Drain grease. Reduce heat to medium and add garlic and Italian seasoning.

Step 5

Add the tomato paste and brown sugar and stir to combine. Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce/concentrate for 15 minutes or until little excess liquid remains. Stir in the cooked rice and heat through for 1-2 minutes. Remove from heat.

Step 6

Fill each pepper with an even amount of filling and place in the casserole dish. Cover and bake for 20 minutes. Remove cover and top with cheese. (If there is any excess space around the edges of the pepper, I like to push cheese down into those spaces.) Bake for 10 more minutes, or until the cheese is melted and the peppers are tender. Serve!