Cooking Tips & Hints
                  Week 73 Featured Recipe
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STUFFED PEPPERS
(click for printable version of this recipe)
My supermarket had these colorful bell peppers on sale so I had to find a way to use them in a recipe. Adding the Italian sausage in the meat mixture adds a little more of an Italian kick to the dish. Enjoy!
TOOLS:
• Cutting Board
• Knife
• Tongs
• Large Saucepan
• Mixing Bowl
• 10" skillet
• 4 qt Electric Roaster Oven
INGREDIENTS:

• 1 lb ground beef
• ½ lb Italian sausage, casing removed
• 6 large bell peppers
• 1 cup white rice, cooked
• 1½ cup tomato sauce or Ragu, divided
• 2 tsps Worcestershire sauce
• 2 cloves garlic, chopped finely
• 1 cup onions, chopped
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp pepper
• 1 cup shredded cheese
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PREPARATION: In a large skillet over medium heat, cook meat until evenly browned. Drain fat. Remove from heat and set aside. In large pot fill about ½ full of water and bring to boil. Hollow out the peppers by removing the tops, seeds and membranes. Shave off bottoms of peppers if necessary so they will stand upright. Place peppers in boiling water for appx 5 minutes to soften them. Drain and place in cookwell sprayed with cooking spray.

In a bowl, mix together browned meat, cooked rice, 1 cup of the tomato sauce, Worcester shire sauce, garlic, onion, salt Italian seasoning and pepper. Stuff peppers with mixture. Pour remaining sauce over peppers. Bake in roaster appx 30 minutes, then sprinkle cheese on top and continue baking until cheese is melted. Serve.

HINTS: We rarely use our oven during these hot summer months in Texas in order to keep the house cooler. That is why we used our electric roaster. You can place peppers in a baking dish covered with foil in a 350 degree oven. Remove the foil when adding the cheese. Cooking time should be the same.
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