Beef and Sausage Stuffed Peppers

By Marge Perry & David Bonom

If the peppers don't stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.


    All you need for this recipe and more...


    • 1 cup uncooked long grain white rice
    • 3/4 teaspoon salt, divided
    • 1 tablespoon extra virgin olive oil
    • 12 ounces 85% lean ground beef
    • 8 ounces bulk sweet Italian sausage
    • 1 medium red onion, chopped
    • 3 cloves garlic, minced
    • 3/4 cup packed golden raisins
    • 2 tablespoons drained capers
    • 1 tablespoon chopped oregano
    • 1/2 teaspoon black pepper
    • 1 cup shredded aged Asiago cheese
    • 6 medium assorted color bell peppers, red, yellow, orange, crowns cut off and seeds removed
    • 2 cups reduced sodium tomato juice


    1. Cook the rice with 1/4 teaspoon of the salt according to package directions.
    2. Heat the oil in a large nonstick skillet over medium-high. Add the beef and sausage
    3. Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.