Stuffed Peppers
Ingredients
- 4 large green bell peppers
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1/4 cup thinly sliced green onions
- 2 large garlic cloves, minced
- 1 pound ground beef
- 1/2 pound sweet Italian sausage, casings removed
- 1 14.5-ounce can petite diced tomatoes
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 cup Italian bread crumbs, plus more for baking
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Lea & Perrins (Worcestershire sauce)
- Salt and pepper
- 1 egg, lightly beaten
- 2 tablespoons butter
Instructions
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Meanwhile, slice peppers in half lengthwise and carefully remove seeds and white pulp. Add peppers to boiling water and parboil for 3 minutes. Remove to a paper towel lined baking dish to drain. In a large sauté pan, heat oil over medium-high heat. Add onions, green onions and garlic. Cook, stirring frequently, until tender, 3-5 minutes. Add ground beef and sausage and cook, breaking up the meat with a potato masher or the side of a spoon, until golden brown, 12-15 minutes. Stir in tomatoes (with juice), oregano, basil, thyme and garlic powder. Reduce heat to simmer and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in bread crumbs, Parmesan cheese, parsley and Lea & Perrins. Season to taste with salt and pepper. Stir in beaten egg. Remove paper towels from baking dish, arrange peppers in a single layer and spoon mixture evenly into pepper shells. Sprinkle bread crumbs on top and dot with butter. Bake until peppers are tender and topping is golden brown, 25-30 minutes. Makes 4 small or 8 large servings.