Stuffed Bell Peppers

Stuffed Bell Peppers

1/2 lb. ground beef
1/2 lb. sausage
1/2 cup uncooked long-grain rice
1 cup water
6 green bell peppers
16 oz. tomato sauce (or substitute salsa if you want more pizazz)
1 Tbsp. Worcestershire sauce
1-2 cloves garlic, minced
1/4 cup diced onion
2 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
salt and pepper to taste
1 tsp. Italian seasoning
cheddar cheese for tops

Preheat oven to 350°. Place the rice and water in a saucepan and bring the water to a boil. Reduce heat, cover, and cook for 20 minutes.

In a skillet over medium heat, cook the ground beef and sausage until browned and cooked through.

Remove the tops, membranes, and seeds from the bell peppers. Arrange the peppers in a baking dish with the hollowed side facing upwards.

In a bowl, mix the browned meat, rice, half of the tomato sauce (or salsa), Worcestershire sauce, garlic, onion, oregano, salt, and pepper. Put an equal amount in each pepper.

Mix the other half of the tomato sauce (or salsa) with the Italian seasoning and pour evenly over the peppers. Bake for 45 minutes to 1 hour.

A few minutes before they are finished, sprinkle the tops with cheddar cheese and put back in the oven until melted.
______________________________________________

I really love stuffed peppers. I've tried a lot of recipes, and I think this one is my fav. Probably because it has Worcestershire sauce (considered holy in my house) and is covered with cheese. Mmmm....cheese.