Stuffed Green Peppers



1 lb. lean ground beef
1 lb. Mild Italian Sausage
2 cloves garlic, minced
  • 6 large green peppers

  • cup chopped onion

  • 1 16-ounce can tomatoes cut up

  • cup long grain rice

  • cup water

  • 1 tsp salt

  • 1 tsp Worcestershire sauce

  • 1 cup shredded American cheese (4 ounces)

  • Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion, garlic, and the cup chopped green pepper 'til meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 minutes or 'til rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 oven for 30 to 35 min

Serve with cucumber salad.

Darn close to the way Mom used to make it - but better.

Serves 6