You are here: Home » Recipes » Beef and Sausage Stuffed Peppers Beef and Sausage Stuffed Peppers Recipe by American Profile Yield 6 servings PrintEmail "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." Ingredients 1 pound ground beef8 ounces mild or hot Italian sausage or bulk pork sausage1 medium onion, finely chopped2 cups cooked white rice1 tablespoon sugar1/2 teaspoon salt1/4 teaspoon black pepper6 large green peppers, tops and seeds removed1 (10-ounce) can reduced-sodium tomato soup2 tablespoons cider vinegar2 cups water2 tablespoons butter, cut into small pieces Instructions 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.