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Lyuba Vitelli: Pepperoni ripieni/ Stuffed peppers

Prep Time: 20 min

Cook time: 1 hour

Difficulty: 3 out of 5

Serve: 6


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 carrots

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.

Chef Tips

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

#Pepperoniripieni #italiantraditions #ClassicItalianrecipe #stuffedpeppers

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