Stuffed Bell Peppers

Today I made up this recipe and I have to say it's one of my new favorite recipes. I'm quite pleased with them. I've made stuffed peppers before but these are by far the best! I'll have to try them on some anaheim or jalapeno peppers next! They were a hit with everyone, all the kids thought they were the best I've ever made too. Let's just say we all "stuffed" ourselves! Haha! I know, so funny! ;)

Guess what I even tried out my Tupperware rice maker. I've used it at parties before but I honestly don't make rice very often so haven't used it at home. I used it at a party the other day and decided I should be using it at home. Loved it! Here it is in the microwave.

 The lid on top prevents the water from boiling over into your microwave by catching it and it builds up into the lid or falls back down the holes.

 Nice fluffy white rice.

Uncooked peppers.

 

 Cooked and looking delicious!
 

 

Recipe:

Stuffed Bell Peppers
by Kristi Black

6-8 Bell Peppers
1 lb. Ground beef
1 lb. Pork sausage
1 sm Onion, chopped
1 Tbsp. Garlic, minced
2 tsp. Oregano
3 c. Rice, cooked
2- 8 oz. cans Tomato sauce
1/4 c. Ketchup
Mozzarella cheese

Start cooking your rice, about 1 1/2 c. uncooked. Preheat oven to 375º. Brown meat with onion, garlic and oregano. Add and mix together rice, tomato sauce and ketchup. Cut the tops off of the bell peppers and remove the insides. Put the peppers in a baking dish and stuff the peppers a little bit higher than the top of the pepper. Sprinkle with mozzarella cheese. Bake at 375º for 25-35 minutes. We like ours just barely crunchy so I cooked them for 25 minutes. If cooking longer than that you may want to add the cheese later, like the last 5 minutes of cooking. Enjoy! I did not cover the peppers with foil but you can if you want.