Be the first to Ground beef, sausage, and vegetables marry with feta, Parmesan, and mozzarella cheeses in these easy stuffed bell peppers.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 4 green bell peppers (sweet capsicums)
- 6 Roma tomatoes, diced
- 1-1/2 pounds ground beef (chuck preferred)
- 1/2 pound bulk ground pork sausage (hot, mild, or seasoned)
- 1 Tablespoon butter
- 1 small white onion, finely diced
- 2 cloves garlic, pressed
- 3/4 teaspoon dried oregano, crushed
- 1/2 teaspoon fennel seed, optional
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces of fresh feta cheese, crumbled
- 1/2 cup grated Parmesan or romano cheese
- 1/2 cup shredded mozzarella cheese
Preparation:
Cut bell peppers in half lengthwise. Clean out seeds and membranes. Wash and thoroughly dry bell peppers.
Preheat oven to 350 degrees F. Spray a casserole dish with vegetable oil. Spread 1/4 of the tomatoes over the bottom the dish.
Brown ground beef and sausage in a skillet over medium heat, stirring often to break up the meat. When no pink remains, drain off any fat. Add butter, remaining tomatoes, onions, garlic, oregano, fennel seed, allspice, salt, and pepper. Simmer on low heat 15 to 20 minutes. Let cool 10 minutes.
Stuff peppers with the meat and vegetable mixture in layers, alternating layers with the feta and Parmesan cheeses. Arrange peppers in the casserole dish on top of the tomatoes and sprinkle with mozzarella cheese.
Bake about 30 minutes until browned.
Yield: 4 servings
Preheat oven to 350 degrees F. Spray a casserole dish with vegetable oil. Spread 1/4 of the tomatoes over the bottom the dish.
Brown ground beef and sausage in a skillet over medium heat, stirring often to break up the meat. When no pink remains, drain off any fat. Add butter, remaining tomatoes, onions, garlic, oregano, fennel seed, allspice, salt, and pepper. Simmer on low heat 15 to 20 minutes. Let cool 10 minutes.
Stuff peppers with the meat and vegetable mixture in layers, alternating layers with the feta and Parmesan cheeses. Arrange peppers in the casserole dish on top of the tomatoes and sprinkle with mozzarella cheese.
Bake about 30 minutes until browned.
Yield: 4 servings
