How to Make Appetizing Stuffed Green Peppers

Without fail making ultimate Stuffed Green Peppers easy, delicious, practical.

Good Evening every body, at this time you get present recipe Stuffed Green Peppers with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Stuffed Green Peppers.

Ingredients all Stuffed Green Peppers

1. Needed 1 lb : ground mild Italian sausage.

2. Needed : I/2 cup uncooked white rice.

3. Prepare 1/2 : yellow onion diced.

4. Needed 4 : green peppers.

5. Prepare 1 can : tomato sauce.

6. Needed 1 jar : pizza sauce (10 oz).

7. Needed 3 : garlic cloves minced.

8. Prepare 1 tbs : Worcestershire sauce.

9. Needed to taste : Salt and pepper.

10. Needed 4 slices : provolone cheese.

If all ingredients Stuffed Green Peppers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Stuffed Green Peppers

1. Cook the rice in a rice cooker. 1/2 cup water aprox 20 mins rinse rice well before cooking..

2. While rice is cooking brown pork in an oven safe saucepan add onion, garlic and Worcestershire sauce. Once mostly browned add tomato sauce and simmer until rice is cooked..

3. Once rice is cooked turn off burner to the meat mixture and add rice..

4. Strain the meat/rice mixture reserving the drippings in the pan.

5. Cut the tops off the peppers off, remove all seeds and membranes then stand the 4 peppers up in the pan and fill with meat and rice mixture packing firmly. If there is any leftover sauce or mixture add it to the bottom of the pan..

6. Pour pizza sauce over peppers covering them. Add broth to the base of the pan stirring to incorporate.

7. Cook at 350 for an hour if you still want some crunch to the pepper and an hour and a half if you want your pepper soft basting regularly top with a slice of cheese at serving..

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