Ingredients:
6 red, green, or a mixture of colored peppers
1 pound extra lean ground beef
1 pkg. (5 links, hot or mild) turkey Italian sausage
1 cup diced onion
1 cup diced red pepper (tops of peppers)
4-6 tsp. olive oil for browning meat and veggies
Salt and Pepper to taste
1 cup spicy, low sugar, tomato sauce with basil
2 cups grated low-fat mozzarella cheese
1/2 cup grated Parmesan
Instructions:
- Preheat oven to 375F.
- Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling.
- Square off the bottom of each pepper to make them stand up.
- Clean out inside of peppers and wash if needed.
- Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
- Brown both beef and uncased turkey meat in small amount of oil, breaking up into small bits.
- Drain cooked meat in a colander to remove fat.
- Cook chopped peppers and onions for about 3-4 minutes.
- Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season with salt and pepper to taste.
- Let mixture cool slightly, then mix in cheeses, saving about 1/4 cup Mozzarella for the top of the peppers.
- Put the peppers in the pan standing upright.
- Stuff each pepper with meat/veggie/cheese mixture, using a large spoon and pressing in tightly until you use all the filling.
- Put a pinch of Mozzarella cheese on the top of each pepper.
- Cover the dish loosely with foil, tenting so it doesn’t touch the tops of the peppers.
- Bake, covered with foil about 30 minutes.
- Take off foil and bake 20 minutes more, until cheese is melted and the tops are slightly browned. Serve hot.
