Yield: 4 To 6
|4 larges||Green Bell Peppers; halved lengthwise|
|1 cup||Onions; finely chopped|
|½ pounds||Lean Ground Beef|
|2 \N||Links Italian Sausage; removed from casings|
|1 can||(15-oz.) Tomato Sauce|
|1 can||(15-oz.) Chili-style Tomato Chunks|
|1 can||(11 oz.) Corn; with liquid|
|½ cup||Uncooked White Rice|
|¼ cup||Red Wine Vinegar|
|4 ounces||Cheddar Cheese; grated|
Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking dish for stuffed peppers.
Bring a large pot of lightly salted water to a boil. Add pepper halves and boil 4 to 5 minutes until tender, but still crisp. Drain the peppers, then allow them to dry on paper towels.
Meanwhile, sauté the onions, ground beef, and sausage in a large skillet over medium heat. Brown for about 8 minutes, stirring often.
Combine the tomato sauce with the tomato chunks and add about half of this mixture to the skillet. Add corn, rice, and water to the meat and tomatoes.
Cover, reduce heat to a simmer, and allow to cook for about 20 minutes or until the rice is tender.
Stir 2 tablespoons of the red wine vinegar into the reserved tomato mixture.
Add the grated cheddar cheese to the skillet and stir to melt.
Spoon the rice and meat skillet mixture into the peppers. Place filled peppers in the baking dish as you go. Pour about ⅓ cup water into the baking dish and bake, uncovered, for 25 to 30 minutes, until peppers are tender.
During the last 5 minutes of baking, top with more grated cheddar cheese, if desired.
Heat remaining tomato mixture with the rest of the vinegar, and serve as a sauce with the peppers.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Apr 14, 1999, converted by MM_Buster v2.0l.