Poivrons farcis

Ingrédients

• 3 extra large red, green and yellow bell peppers
• Filling:
• 1/2 cup ketchup
• 1 Tbsp tomato paste
• 12 oz extra lean ground beef
• 8 oz ground Italian sausage
• 1 1/4 cups cooked long grain rice
• 1 10 oz can diced tomatoes and green chilies (well drained [hot or mild])
• 1 Tbsp Worcestershire sauce
• 2 tsp barbecue seasoning ( i.e. McCormick's Smokehouse Maple or similar)
• 1 small sweet onion (finely diced)
• 3 cloves garlic (minced)
• 2 large eggs (lightly beaten)
• 2 cups shredded Colby-Jack cheese (divided)
• 2 Tbsp chopped Italian parsley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne ((optional))
• Tomato Glaze:
• 2/3 cup ketchup
• 1/4 cup light brown sugar
• 2 Tbsp apple cider vinegar
• 1/2 tsp barbecue seasoning

Préparation

1. 1

   Preheat the oven to 350°F and spray an 13x9 inch baking dish with cooking spray.

2. 2

   Prep the Peppers: Cut the bell peppers in half lengthwise and remove the stems and seeds. Brush the exterior of the peppers with oil, or spray with cooking spray. Season the interior with a sprinkle of salt and black pepper. Place side by side in the dish.

3. 3

   Make the Filling: In a medium size mixing bowl, mix together the ketchup and tomato paste until smooth. To the bowl add ground beef, Italian sausage, rice, diced tomatoes, barbecue seasoning, Worcestershire sauce, onion, garlic, 1 cup shredded cheese, eggs, parsley, salt black pepper and cayenne. Mix well.

4. 4

   Divide the filling evenly between the bell peppers.

5. 5

   Tomato Glaze: In a small bowl mix together ketchup, brown sugar, apple cider vinegar and barbecue seasoning. Drizzle on top of each pepper.

6. 6

   Place into the preheated oven and bake for 1 hour then sprinkle the reserved 1 cup shredded cheese on top.

7. 7

   Return to the oven and bake for an additional 15-20 minutes until the peppers are fork tender and the cheese has melted.

8. 8

   Remove from the baking dish with a slotted spoon and serve. (Drain liquid from pan).