Laurie's Stuffed Peppers

Name: Laurie's Stuffed Peppers
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 pound pork sausage; 2 pounds ground beef; 1 small onion, chopped; 1 dash garlic salt; 4 (14.5 ounce) cans diced tomatoes, drained; 1 (10 ounce) can diced tomatoes with green chile peppers, drained; 1 (14 ounce) package uncooked instant rice; 6 large green bell peppers; 1 cup grated Asiago cheese

Rating: 4.3 stars

60 Ratings
48 Reviews
9 Photos

Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious.

By LASELF

Recipe Summary

prep:

15 mins

cook:

1 hr 15 mins

total:

1 hr 30 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 pound pork sausage
2 pounds ground beef
1 small onion, chopped
1 dash garlic salt
4 (14.5 ounce) cans diced tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) package uncooked instant rice
6 large green bell peppers
1 cup grated Asiago cheese

Directions

Step 1

In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.

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Step 2

Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
Step 3

Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
Step 4

Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

Nutrition Facts

Per Serving:

734.6 calories; 30.5 g protein; 104.8 g carbohydrates; 75.7 mg cholesterol; 837.5 mg sodium. Full Nutrition

Reviews (48)

Most helpful positive review

SexyCadence311

04/18/2007

Simply Delish! I did make a few modifications: I cooked the bell peppers (I used red yellow & green) in a big pot of water for about half an hour added red pepper flakes to the rice mixture and only used two cans of diced tomatoes for the filling and one can outside in the pan. I also mixed diced green chiles in with that mixture in the pan and substituted pepper-jack and cheddar cheeses for the asiago....it was FABULOUS!!! I've already got a request to make it again next week!! Read More

Helpful

(50)

Most helpful critical review

Jody

05/17/2010

very dry Read More

Helpful

(4)

60 Ratings

5 star values: 29
4 star values: 23
3 star values: 6
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SexyCadence311

04/17/2007

Helpful

(50)

Chef Boyar Ha Ha

09/11/2006

The only reason I am giving it 4 stars instead of 5 is because of the Asiago cheese. My house smelled so wonderful until I put that on top the last 10 minutes. My house smelled like feet! YUCK! Next time I will use Monterrey of Mozerella. I also could not fit all those bell peppers in one 9x12. Other than that I added more garlic than called for and used red green and orange bell peppers. Great recipe just use different cheese:-) Read More

Helpful

(34)

Molly

10/10/2006

We LOVED this recipe. Yum. I did make a few changes: Someone had previously mentioned using Zatarains dirty rice and I happened to have a Zatarains Jambalaya rice mix at home so I used that. I added two cloves of minced garlic and sauteed it along with the meat and onion. Rather than using garlic salt I threw in garlic powder and a few dashes of salt. (I may be weird but I'm not fond of garlic salt.) Also I used the reduced fat Jimmy Dean sausage and had great results. I will ABSOLUTELY make this again. My partner loved it as well although she did mention she'd like to see fewer tomatoes in it next time. Read More

Helpful

(21)

M. Stoffel

08/11/2006

The filling is superb - I wouldn't change a thing. I really like the actual chunks of tomato in here as opposed to the sauce in many other recipes. Because everything is cooked in advance and I like super-soft peppers I think I'll pre-bake just the pepper shells for half an hour and then add the meat and cheese until melted and toasty. Oh I also used andouille instead of regular pork sausage - perfect spice for us. Thanks so much for sharing! Read More

Helpful

(13)

Dawn E. Sloven-Miceli

08/07/2006

Really great recipe!! I've never made stuffed peppers before and these were a hit. My husband told me they were just like his mom used to make. Not too spicy either so the kids enjoyed them too. Thank you!! Read More

Helpful

(12)

ROWEYOURBOAT

01/16/2007

Very tasty! I made a HUGE pan of these for a potluck and came home with an empty dish. The only change I made was that I used 2 boxes of Zatarain's dirty rice with cheese instead of plain rice. Will definitely make again but with less tomatoes. Read More

Helpful

(10)

SRATAERO

11/17/2005

This was easy to make and my family loved it. Read More

Helpful

(8)

SweetBasil

10/28/2006

Such a great treat! Used hot sausage and more seasonings (garlic celery worchestshire sauce red pepper flake cajun spices). Also used regular long grain rice and mixed in with meat mixture. Let simmer for 20 min. Filled 6 peppers and still had enough filling to use in burritos for lunch!! Cheese on top is nice finish -(I used pepper jack) Read More

Helpful

(8)

CJ McD

06/22/2009

This recipe is easy and really REALLY good. I would not change a thing. Read More

Helpful

(6)

Jody

05/17/2010

very dry Read More

Helpful

(4)

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Nutritional Information

Laurie's Stuffed Peppers

Servings Per Recipe: 12
Calories: 734.6

% Daily Value *

protein: 61 %

carbohydrates: 34 %

exchange other carbs:

dietary fiber: 18 %

sugars:

fat: 30 %

saturated fat: 40 %

cholesterol: 25 %

vitamin a iu: 32 %

niacin equivalents: 88 %

vitamin b6: 27 %

vitamin c: 131 %

folate: 46 %

calcium: 14 %

iron: 59 %

magnesium: 9 %

potassium: 17 %

sodium: 34 %

thiamin: 28 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.