Stuffed Green Peppers

I remember my mother cooking Stuffed Green Peppers from our garden when I was growing up.  I cannot say I was a huge fan of stuffed peppers as a child.  However, now I think they are wonderful.  I think stuffed peppers need a bit of heat and taste contrasts to make them interesting and memorable.  By adding hot Italian sausage, raisins and capers I took the best ingredients from my Piccadillo and added them to these peppers.  I think the results speak for themselves.  Next time you are at the market and see beautiful green peppers, give this recipe a try.  I think you too will agree these are a step above from your typical stuffed pepper.

stuffed green peppers

Stuffed Green Peppers
Serves 6
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  1. 6 green peppers
  2. 2 lbs. ground beef
  3. 1 lb. hot Italian sausage
  4. 1/4 cup chopped green pepper
  5. 1 cup cooked rice
  6. 1/2 cup chopped onion
  7. 1 large tomato, chopped
  8. 2 tablespoons capers, drained
  9. 1/2 cup raisins
  10. 2 tablespoons brown sugar
  11. 1 tablespoon apple cider vinegar
  12. Salt and pepper, to taste
  1. Remove tops of peppers and remove membrane and seeds in each pepper. Fill a large sauce pan 3/4 full of water and bring to a boil. Boil each pepper for 5 minutes, drain well and place in baking dish.
  2. In a large skillet over medium high heat, cook ground beef and Italian sausage until no longer pink. Stir in chopped green pepper (from tops you remove from the peppers) chopped onion, tomato, capers, raisins and cook for an additional 5 minutes. Add brown sugar and vinegar. Stir in cooked rice. Let mixture cool slightly. Fill each pepper with filling. Bake 350 covered for 30 minutes. Top with grated cheddar cheese, remove cover and bake an additional 10 minutes until cheese has melted.
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