Stuffed Bell Peppers

By á-2402

from New Orleans Magazine

Ingredients

• 6 bell peppers
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 or 2 links (about 1/3 pound) sweet Italian sausage, removed from casing
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 14.5 ounce can Roma diced tomatoes
• Salt, pepper and cayenne pepper or Creole seasoning to taste
• 1 cup Italian seasoned bread crumbs
• 1 tablespoon chopped flat-leaf parsley
• 1 cup grated sharp cheddar cheese, shredded

Preparation

Step 1

Slice peppers in half lengthwise and remove stems and white ribs. Bring enough water to cover peppers to a boil and parboil peppers, covered, for 4 minutes. Drain and cool peppers.
In a large skillet, heat oil and brown ground beef and sausage. Add onions and garlic and cook until onion is transparent. Add tomatoes, salt and peppers and simmer, covered, for 15 minutes. Add breadcrumbs and parsley and stuff mixture into pepper halves. Place in an 11-by-17 inch baking dish. Sprinkle with cheese. Bake in a preheated 350-degree oven for 30 minutes.