Monday, February 8, 2010

Stuffed Peppers

Today my husband and I are celebrating our anniversary.  Seven years of wedded bliss are ours today.  In honor of today I am making a special meal for my husband.  Tonight we will be sitting down to a meal of Spinach Salad with hot bacon dressing, Homemade French Onion Soup, Shrimp Creole served over rice and for dessert I have made a wonderful Banana Caramel Cheesecake.  Yummmm!!!!!!  My husband is very spoiled.

Since I am busy preparing for our special dinner I am going to keep this very short today.  The recipe today is sweet green and red peppers stuffed with tomatoes, onion, ground beef, sausage, green chile peppers and rice.  This recipe is easy and delicious.

Stuffed Peppers

1 pound  ground pork sausage
1 pound ground beef
1 small onion, chopped
1 dash garlic salt
2 (14.5 ounce) cans diced tomatoes, undrained
2 (10 ounce) cans diced tomatoes with green chile peppers, undrained
1  1/2 cups instant rice
2 large green bell peppers
2 large red peppers
1 cup grated pepper jack cheese


Cut the peppers in half lengthwise, and remove seeds.  Place in a pot of boiling water and cook until tender, about 20 minutes.

Preheat the oven to 375 degrees.

In a skillet over medium heat, cook the sausage, beef and onion until sausage and beef are evenly brown and onion is tender.  Season with garlic salt.  Drain grease.  Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles, add the rice. Reduce heat and simmer 15 minutes.


Arrange pepper halves in a baking dish and fill each with the meat and rice mixture.  Sprinkle with pepperjack cheese and top with the remaining can of diced tomatoes with chiles.

Bake 45 minutes in the preheated oven, or until bubbly.

Enjoy and have a blessed day.

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