Best Stuffed Peppers Recipe

Cut tops off peppers and scoop out the inside. I discard the tops, but you are welcome to chop them and add to the filling.

Pre-cook your peppers to soften. In large pot, fill peppers with water (to prevent floating), and fill pot around peppers with water until peppers are fully covered. Bring water to a boil, the lower heat and simmer 4-5 minutes. Using slotted spoon, transfer peppers to 1-2 paper-towel lined plates to drain and cool.

Preheat oven to 375 F.

In a large skillet, brown sausage, beef, garlic, and onion, (and diced pepper-tops if you have them) in 1 tablespoon of olive oil. Drain excess oil.

Add the cooked rice (use 90-second package of microwave rice or make your own, about 2 cups), salt, and pepper, Ro-tel with juice, and 1/2 cup of cheese.

Trim the bottom of peppers so they sit flat in your dish. Brush the exterior of each pepper with 1 tablespoon of olive oil.

Place peppers in baking dish and stuff until full.

Cover the dish with foil and bake at 375 degrees for 40 minutes.

Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 5-10 minutes, or until cheese is melted to your liking. Garnish with fresh cilantro.