Beef and Sausage Stuffed Peppers

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Beef and Sausage Stuffed Peppers

If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.


Recipe Details

  1. Cook the rice with 1/4 teaspoon of the salt according to package directions.
  2. Heat the oil in a large nonstick skillet over medium-high. Add the beef and sausage; cook, breaking up into smaller pieces, until no longer pink, 4-5 minutes. Add the onion, garlic, raisins, capers, and oregano; cook, stirring occasionally, until the onion begins to soften, 5-6 minutes. Stir in the rice and cook 1 minute. Remove from the heat and stir in the cheese, remaining 1/2 teaspoon salt and pepper.
  3. Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.

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