Beef and Sausage Stuffed Peppers

  • Yield: 6 servings

"This recipe came from my aunt many years ago. To store for later use, place the cooked peppers on baking sheets and freeze. When frozen, transfer to zip-top freezer bags. They won't stick together so you can remove just the amount that you need."


1pound ground beef
8ounces mild or hot Italian sausage or bulk pork sausage
1medium onion, finely chopped
2cups cooked white rice
1tablespoon sugar
1/2teaspoon salt
1/4teaspoon black pepper
6large green peppers, tops and seeds removed
1 (10-ounce) can reduced-sodium tomato soup
2tablespoons cider vinegar
2cups water
2tablespoons butter, cut into small pieces


  1. Preheat oven to 350F. Grease a 13 x 9-inch baking dish.
  2. Heat a large skillet over medium-high heat. Add ground beef, sausage and onion; cook until beef is no longer pink and the sausage is barely pink, stirring frequently. Remove from heat, drain, and return to skillet. Add rice, sugar, salt, and pepper.
  3. Spoon equal amounts (about 1 cup) beef mixture into each pepper. Arrange in dish.
  4. Combine soup, vinegar and water in a medium bowl; whisk until smooth. Pour over peppers and dot with butter.
  5. Bake, covered, for 45 minutes. Uncover and bake 15 minutes longer, or until peppers are tender. Let stand 10 to 15 minutes before serving.

—Judith Bonsall, Hillsdale, Mich.