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.
  • Course: Side Dish


  • 85% fat lean ground beef
  • assorted color bell peppers
  • black pepper
  • bulk sweet Italian sausage
  • chopped oregano
  • Cloves garlic
  • drained capers
  • Extra Virgin Olive Oil
  • packed golden raisins
  • Red onion
  • reduced sodium tomato juice
  • Salt
  • shredded aged Asiago cheese
  • uncooked long grain white rice


  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.