I love this dinner because it either feeds a crowd or makes 2 dinners. The meat mix that is used to stuff the peppers goes a long way so if you are like me and only need 4-6 small stuffed peppers then you've enough meat mix left to either make a great regular meatloaf, mini-meatloaves stuffed with cheese baked in cupcake tins, or make in meatballs for subs/hoagies or to be served with pasta later in the week. That's multi-tasking to the max!! The meat mix is made as follows: Combine in a large bowl the following:
1lb. lean ground beef
1 lb. bulk sweet/mild/or hot italian sauage to suit your taste
1 egg
1 onion chopped
1 1/2 c. brown (or white) minute/pre-cooked rice
handful chopped fresh italian parsley
shakes from jar to taste of: salt, pepper, garlic powder, basil, celery seed, rosemary, thyme or "italian seasoning" blend.
Then take small/medium peppers and cut tops off and hollow out seeds and stuff with meat mix. I usually do 4-6 both with green and red peppers. But this will fill many more so it's up to you!
Place peppers into a lined crock pot and take jar of regular pasta sauce (marinara - not chunky style - needs to be kind of thin) and pour half the jar in bottom of crock around pepper bases and pour remainder over tops of peppers. Put a bit of water in jar to get last bits of sauce out and pour into bottom of crock. Cook on low 5-6 hours until fully cooked. Serve peppers with parmesan cheese sprinkled over top and a side salad.
I'll be making the remainder of my meat mix into meatballs for subs/hoagies for a busy sports night later this week.
1lb. lean ground beef
1 lb. bulk sweet/mild/or hot italian sauage to suit your taste
1 egg
1 onion chopped
1 1/2 c. brown (or white) minute/pre-cooked rice
handful chopped fresh italian parsley
shakes from jar to taste of: salt, pepper, garlic powder, basil, celery seed, rosemary, thyme or "italian seasoning" blend.
Then take small/medium peppers and cut tops off and hollow out seeds and stuff with meat mix. I usually do 4-6 both with green and red peppers. But this will fill many more so it's up to you!
Place peppers into a lined crock pot and take jar of regular pasta sauce (marinara - not chunky style - needs to be kind of thin) and pour half the jar in bottom of crock around pepper bases and pour remainder over tops of peppers. Put a bit of water in jar to get last bits of sauce out and pour into bottom of crock. Cook on low 5-6 hours until fully cooked. Serve peppers with parmesan cheese sprinkled over top and a side salad.
I'll be making the remainder of my meat mix into meatballs for subs/hoagies for a busy sports night later this week.
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