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."
- 1 pound ground beef
- 8 ounces mild or hot Italian sausage or bulk pork sausage
- 1 medium onion, finely chopped
- 2 cups cooked white rice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large green peppers, tops and seeds removed
- 1 (10-ounce) can reduced-sodium tomato soup
- 2 tablespoons cider vinegar
- 2 cups water
- 2 tablespoons butter, cut into small pieces
- Preheat oven to 350F. Grease a 13 x 9-inch baking dish.
- 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.
- Spoon equal amounts (about 1 cup) beef mixture into each pepper. Arrange in dish.
- Combine soup, vinegar and water in a medium bowl; whisk until smooth. Pour over peppers and dot with butter.
- 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.