This delicious recipe is adapted from one that was passed on to me from my husband’s dearest friend…and being a man it was definitely for meat-lovers! Yes…there were peppers involved in there somewhere, but you’d be hard-pressed to taste it among all of the meat, lol. So I changed it just a little and it’s still a great dish for a meat-lover, but now you can taste a bit more of the sweet peppers as well 🙂
A word to the wise, when doing stuffed peppers ALWAYS avoid the green ones. They are not sweet at all and are really dissapointing taste-wise when compared to any of the others- red, yellow or orange. They do tend to be expensive, but if you belong to a Sam’s club they usually have a 6-pack for less then $7, which is a GREAT price for non-green peppers.
There are a few steps involved, but they are simple and the result is worth it! If you don’t usually like peppers I still encourage you to try these, I myself dislike peppers any other way and will only eat them stuffed, YUM! Oh, and the filling is pretty forgiving…use white rice if you don’t have wild, croutons can be used instead of the bread slices, incorporate some of your other favorite meat spices in place of the one’s suggested, etc…
I think these are fairly low-carb to begin with, but if you want to cut down on the carbs even more just omit either the rice or the bread crumbs.
Meat-Lovers Stuffed Peppers recipe:
- 6 peppers-red, yellow or orange
- 2/3 cup un-cooked wild rice
- 1/2 pound ground beef
- 2 large Italian sausage links, we like to use the spicy ones
- 1 can of condensed tomato soup-no water added
- 2 slices of sandwich bread-shredded or chopped really fine
- 1 egg
- 2 tsp paprika
- 2 tsp Emiril, Cajun, or other meat seasoning mix of your choice
- 1/2 tsp garlic powder
- 1/4 tsp cumin (optional)
- 1/4 tsp black pepper
- 1 cup shredded cheese of choice-we usually use a 3-cheese blend of mozzarella, provolone and cheddar
- Bring a small pot of water to boiling, add in the wild rice and let it cook for at least 30 minutes or until it is tender.
- While the rice is cooking you can begin begin by prepping the peppers. First put about 1 inch of water into a pot large enough to hold all 6 peppers, standing upright. Put this on the stove over medium heat, just so it is simmering. Then using a paring or other small knife, cut the stems off the top of the peppers. Use a spoon to dig out all of the seeds and a little of the insides as needed, you want a large cavity to hold the stuffing mix. Once you have hollowed them out, put them into the pot of simmering water and cover. Cook for about 5 minutes, or until they are al-dente-just starting to get tender. Remember, they will finish cooking in the oven, so you don’t want them too soft. Once they are just tender, take them out of the pot and drain them up-side down on some paper towels. ***If you prefer your stuffed peppers to be firm, you can omit the simmering step.***
- While the peppers and rice are on the stove, combine the rest of the ingredients into a large mixing bowl. Make sure to take the casing off of the Italian sausages. Mix everything together really well, I use my hands to do this. As soon as the wild rice is done cooking, rinse it with cool water and then drain it. Add the rice right into the meat and mix it all togeter one last time.
- Line an 8×8 or 9×13 baking pan with foil.
- Stuff all of the peppers with the meat mixture then stand them up-right in the baking pan. Make sure they won’t tip over, lean them up agaist each other if needed.
- Bake for 45-55 minutes at 350 degrees, or until the pepper skins get a touch of black/charred around the tops and juices are coming out. I also dig a small spoon into the middle of a pepper to check and make sure the meat is fully cooked.
- Let stand for 5 minutes and then serve!