Kicked Up Cheesy Stuffed Peppers

Hi All!   Sorry I’ve been out of commission for the last few days – Jeff and I were out-of-town on vacation, and as we all know, when you’re on vacation you’d rather enjoy the local fare than do your own cooking.  I did take advantage of one rainy morning to try out some incredibly rich Raspberry Cheesecake Brownies….give them a shot!

Now that we’re home (and back to the work grind, blech) this week, we’ve primarily been getting ready for our new arrival.  Stay tuned because there will be a lot more on that to follow 🙂

Adjust your oven rack to the upper-middle position and heat the broiler.

Start by pre-cooking your halved peppers in the microwave until just tender, about 3 to 6 minutes.

Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Add the ground beef, chicken sausage, and onions and cook until the beef is no longer pink, about 5 minutes.  I used chicken sausage with red peppers in them, but you can use your choice, or even try andouille sausage.

Add the garlic and cook until fragrant, about 30 seconds.  Stir in the ready rice and hot sauce and cook until heated through, about 2 minutes.   I used Sriracha, but you could use any kind of hot and spicy sauce you prefer….or omit all together.

Remove the skillet from the heat and stir in 1 cup of cheese and season with salt and pepper.

Yeeeeeah….so, at this point I started eating delicious, cheesy, gooey filling straight from the pan…Took all my willpower to finish the recipe and get them in the peppers!

Pat the peppers dry with paper towels and season them with salt and pepper.  Brush the peppers with remaining olive oil and place them cut side down on the baking sheet.  Broil until they are spotty brown, about three minutes.  Flip the peppers and fill them with cheesy, beef mixture.  Top with the remaining cup of cheese and broil until spotty brown, about 5 more minutes.

Serve and Enjoy!

Ingredients

  • 4 Bell Peppers, halved, cored, and seeded
  • 2-3 cloves of garlic, minced
  • 4 teaspoons olive oil
  • 8 ounces 85 percent lean ground beef
  • 4 ounces of chicken sausage, chopped fine
  • 1 onion, chopped fine
  • 1 (8.8 ounce) package Uncle Ben’s Original Long Grain Rice
  • 1 tablespoon of hot sauce
  • 2 cups of shredded Mexican Blend cheese (I used Monterey Jack and Colby)
  • Salt and Pepper
Serves 4
Adapted from America’s Test Kitchen, The Best Simple Recipes

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Categories: Meat, Poultry, Recipes

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One Comment on “Kicked Up Cheesy Stuffed Peppers”

  1. Anonymous
    August 22, 2011 at 1:09 pm #

    Please FEDEX any leftovers to Palm Springs please!

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