Stuffed Peppers – Kamloops Food Bank

Ingredients

• Preheat the oven to 350°F and grease a 9×13-inch baking dish
• Cut off the tops of the bell peppers, remove the insides and finely chop the tops for the sauce
• Bring a large pot of water to a boil and cook the peppers for 5 minutes. Drain well
• In a large skillet over medium-high heat, brown the ground beef, Italian sausage, diced onion and minced garlic breaking up the meat until to pink remains. Drain any fat
• Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce and Italian seasoning. Season with salt and pepper
• Bring the mixture to a boil then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender. Stir in ½ cup marinara sauce
• Spread 1½ cups of marinara sauce in the bottom of the prepared baking dish. Place the peppers cut-side up and fill them with the rice mixture
• Spoon the remaining marinara sauce on top
• Cover with foil and bake for 35 minutes
• Uncover and spoon sauce over the peppers, add cheese and bake uncovered for 10 more minutes or until the cheese melts and the peppers are tender