Peperoni ripieni

Ingredienti

• 6 bell peppers
• 1/2 lb ground beef
• 1/2 lb ground sausage
• 1 tsp seasoned salt
• 1/2 tsp coarse ground black pepper
• 1/2 cup chopped onion
• 2 tbsp olive oil
• 1 tsp minced garlic
• 10 oz can Rotel diced tomatoes with green chilies (do not drain)
• 1/2 cup pasta sauce
• 1 1/2 cups cooked rice
• 2 cups shredded pepper jack cheese (divided)
• 2 tbsp chopped cilantro

Preparazione

1. 1

   Preheat the oven to 450˚F. Cut the tops off of the bell peppers and set them aside for later use. Remove and discard the seeds and membranes from the bell peppers. Place the peppers on a baking sheet and roast for 22-24 minutes (while preparing the filling) turning halfway through.

2. 2

   Remove and discard the stems from the pepper tops and dice the remaining tops to get 1/2 cup of diced peppers; set aside.

3. 3

   Break up the ground beef and ground sausage in a large skillet. Sprinkle with seasoned salt and black pepper. Brown the meat and drain the grease. Remove the meat from the pan and set it aside. Wipe the skillet with a paper towel.

4. 4

   Heat the olive oil in a skillet. Add diced onion and the 1/2 cup of diced pepper tops. Cook for about 3 minutes, stirring often. Add the minced garlic and cook for 1 minute while stirring.

5. 5

   Add the browned ground beef and sausage, Rotel, pasta sauce, and cooked rice. Stir and cook until heated through.

6. 6

   Remove from heat and stir in 1 1/2 cups of shredded pepper jack cheese.

7. 7

   Remove the bell peppers from the oven and turn the heat down to 350˚F. Arrange the bell peppers in a greased baking dish.

8. 8

   Fill the peppers with the meat and rice mixture. Top with 1/2 cup of shredded pepper jack cheese.

9. 9

   Bake at 350˚F for 18-22 minutes, until the peppers are soft and the cheese is browned. Garnish with chopped cilantro.