Stuffed Peppers with Italian Sausage Valencia Rice with Asiago isn’t the recipe we grew up with years ago. It’s a bit more modernized to reflect the time. It seems long gone are the days of our Grandmother’s style of Stuffed Peppers… she would stuff them with raw meat, uncooked rice, and dump a ton of red sauce on top of them… Then bake them in her giant white gas-powered oven for about an hour.
I used to gobble those yummy Stuffed Peppers up like there was gonna be no tomorrow. I always think of my lovely little Italian “Nona” when I make stuffed peppers. I, of course, laugh in delight thinking of her cooking with a Parliament cigarette hanging out of her lips…I often wonder if we have eaten any ash laced dinners over the years???
This recipe isn’t Nona’s…However, this blog post is dedicated to you. You have ALWAYS been my inspiration and my entertainment. Thank you for ALL the Sweet and funny memories you have given me over the years. I guess I am telling you, I am your #1 Fan! Thank you for being you!
-Linny the Poo
Stuffed Peppers with Italian Sausage Valencia Rice & Asiago
- 1/2 pound of ground Italian sausage
- 1/4 pounds of lean ground beef
- 1 cup of seasoned tomato purée
- 1/2 cup grated Asiago cheese
- 1/2 cup cooked Valencia rice
- 2 garlic cloves, minced
- 1 small tomato diced
- 1 small onion, minced
- 1 large red bell pepper. halved seeds removed
- 1 large yellow bell pepper halved seeds removed
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon oregano
- kosher salt
- fresh ground pepper
- Cut each bell pepper in half lengthwise, and discard seeds. Remove the white membranes.
- Place peppers in a large steamer, steam 2-3 minutes, remove from steamer instantly.
- .Arrange pepper halves in a glass oven-safe baking dish.
- In a frying pan, add ground beef, sausage, garlic, onion, season with salt and pepper. Brown meat. Drain any unwanted juices and or fat content off of meat. Return the mixture to the skillet. Add diced tomatoes, oregano, 1/4 cup of tomato purée, stir in rice.
- Fill each pepper with meat and rice mixture. Top with a small amount of seasoned tomato purée and Asiago Cheese.
- Bake, in an oven safe baking dish, at 350 for 10 minutes.
- Garnish with chopped basil.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.