From-The-Freezer Stuffed Peppers

Name: From-The-Freezer Stuffed Peppers
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, olive oil; 1 , medium onion, chopped fine; 8 ounces, ground beef, preferably 85 percent lean; 4 ounces, hot or mild Italian sausage, casings removed; , Salt and pepper; 4 cloves, garlic, minced; 2 cups, cooked long-grain rice; 1 (14.5-ounce) can, diced tomatoes, drained; 1 cup, shredded mozzarella cheese; 1/2 cup, grated Parmesan cheese; 3 tablespoons, chopped fresh parsley leaves; 4 , medium red bell peppers, cut in half through stem end (stem left intact), cored, and seeded; 2 tablespoons, olive oil; , Salt and pepper; 1 cup, shredded mozzarella cheese

26 comments

Appears in Cook's Country August/September 2006

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.

SERVES4 to 6

WHY THIS RECIPE WORKS

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. For a recipe that delivered great-tasting stuffed peppers that would freeze well, we used potent stuffing ingredients like sausage, Parmesan cheese, ...

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