Italian Stuffed Peppers with Asiago Cheese, Hot Italian Sausage, Arborio Rice, and Asiago cheese is one of the recipes that completely blows the average stuffed pepper recipe right out of the water. The flavors and textures are a marriage made in heaven when it comes to food.
Italian Sausage, Stuffed Peppers
1poundGround hot Italian sausagebrowned
1/2poundLean ground beefbrowned
2-3cupsSeasoned organic tomato purée1/2 cup reserved
1cupGrated Asiago cheese
2Organic Roma tomatosdiced
2largeRed Bell Peppershalved, seeds removed
2largeYellow Bell Peppershalved, seeds removed
Kosher saltto own taste
Ground Pepperto own taste
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 the cooked Arborio rice.
Fill each pepper with meat and rice mixture. Top with a small amount of seasoned organic tomato purée and Asiago Cheese.
Bake, in an oven-safe baking dish, at 350 for 10-15 minutes.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog