Prep Time: 20 min
Cook time: 1 hour
Difficulty: 3 out of 5
1 pound ground beef
1/2 pound homemade pork sausage
1/2 cup uncooked long grain white rice
1 cup water
6 large red and yellow bell peppers
2 (8 ounce) cans tomato sauce
2 celery stick
sugar, salt and pepper to taste
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange all six peppers in a cooking pot with the hollowed sides facing upward.
In a skillet over medium heat, cook chopped onions, carrots and celery. Add beef and homemade pork sausage, cook until evenly browned. Add to skillet cooked rice, 1/2 can tomato sauce, salt, and pepper. Mix it well. Spoon an equal amount of the mixture into each hollowed pepper. Top stuffed peppers with tomato sauce. Cook for 25-30 minutes in low heat till pepper is soft.
You can use any color of bell peppers you like. Green peppers are a little more bitter and the red, yellow and orange are sweeter.
Sweeten sauce with sugar. Add as much or as little sugar as you would like. I love a sweet tomato sauce to accompany the savory stuffed peppers.
For vegetarian option you can substitute meat with cauliflower