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| 2 | large | green peppers | | 1/2 | cup | water | | 1/3 | cup | rice | | 1 | tablespoon | worcestershire sauce | | 1/2 | teaspoon | dried oregano | | 1/2 | cup | colby-jack cheese, shredded | | | dash | salt | | 1/2 | pound | ground beef | | 1/2 | pound | ground italian sausage | | 1 | small | onion, chopped | | 1 | 16 ounce can | diced tomatoes |
| directions | 1. Halve sweet peppers lengthwise, removing stem ends, seeds and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain well.
2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, worcestershire sauce, oregano, 1/4 teaspoon salt, and 1/4 pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.
3. Fill peppers with meat mixture. Place in a 2 quart square baking dish along with any remaining meat mixture. Bake in a 375 degree F oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings. |
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