My family loves stuffed bell peppers, but some of the recipes I have tried are too bland for my family’s spicy tastes. If you do not “like it hot”, use tomato sauce instead of Rotel. It will still be scrumptious and packed full of flavor! I always say that a recipe is not the Ten Commandments; it’s more like the Ten Suggestions. Alter the recipe to fit your own personal tastes and budget.
6-8 red, yellow orange or green bell peppers, (depending on size)
3 Tablespoons extra-virgin olive oil
1 medium onion, diced tiny
4-6 cloves garlic, minced, less if you’re not a garlic aficionado
1 pound ground chuck
1 pound ground Italian sausage, mild, sweet, or hot
1/4 cup finely chopped fresh parsley leaves or 4 Tablespoons dried parsley flakes
Salt and freshly ground black pepper, to taste
Pinch red pepper flakes, or more if you like more heat
1 cup cooked bulgur wheat, quinoa, couscous or long grain white rice, (For added flavor cook the bulgur, quinoa, couscous or rice in beef broth)
1 can (10 ounces) Rotel, drained, reserve liquid
1 small (6 ounce) can tomato paste
1 cup grated Parmesan or Pecorino Romano cheese
Dash of Worcestershire sauce
Topping Sauce, optional
1/2 cup ketchup
Dash Worcestershire sauce
1-2 teaspoons of reserved Rotel liquid
3 Tablespoons brown sugar
Serves 6 to 8.
Note: Some grocery stores are now selling a mixture of ground beef and ground pork called “Boston Beef”. Whenever I can find it, I use that mixture in my stuffed peppers, as well as in my meat loaf and meatballs.
Note: You will probably have meat mixture leftover; however, you have several options. You can add more mixture to each already stuffed pepper. You can make meatballs; bake them at 350 degrees F. for approximately 15 to 20 minutes depending on size and then freeze them in zip lock bags for future use. You can also make small meat loafs for sandwiches or you can freeze the entire mixture in bulk and add it to your next meatloaf, bell pepper, or meatball mixture.
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