Stuffed Peppers

Instructions

Preheat the oven to 350°F. Grease a 9x13 baking dish.

Cut off the tops of the bell peppers, reserving them for the sauce. Remove and discard the seeds and membranes inside the peppers. Finely chop the tops and set aside for the sauce.

Bring a large pot of water to a boil and cook the peppers for 5 minutes. Remove and drain well if simmering. Alternatively, air fry the peppers at 400°F for 5 minutes.

Heat a large skillet over medium-high heat. Add lean ground beef, Italian sausage, diced onion, and minced garlic. Brown, breaking up with a spoon, until no pink remains. Drain any fat.

Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce, and Italian seasoning. Season with salt and pepper.

Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook for 15 to 20 minutes or until rice is tender, adding more water if needed. Remove from the heat and stir in ½ cup marinara sauce.

Place 1 ½ cups of marinara sauce in the bottom of the prepared pan. Add the peppers cut-side-up, and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over top.

Cover with foil and bake for 35 minutes.

Remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender.

Beef,Dinner,Main Course