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Stuffed Green Peppers(Pork)

Lee2Lee2 Posts: 38
edited 8:06AM in Vegetables
• 4 Large bell peppers, red or green
• 1 lb Bulk Italian sausage
• &#188 cup Onion, diced
• 5 oz Yellow rice
• 4 oz Parmesan cheese, grated
• 56 oz Spaghetti sauce
• 2 cups Mozzarella cheese, grated
• 4 Large garlic cloves, peeled

InstructionsCut tops from peppers and remove membranes and seeds. Par-boil for 5 minutes and drain. Brown sausage and onion and drain. Cook rice according to package directions. Mix sausage, onion, rice and Parmesan cheese. Stuff peppers. Spoon a layer of spaghetti sauce into a 9&#034 square baking pan. Palce peppers into the pan. Sprinkle 1 cup of Mozzarella cheese over peppers. Pour remainder of spaghetti sauce over peppers. Sprinkle the remainder of the cheese over the top.Bring the BGE temperature up to 350°. Just before you place the pan of peppers onto the grate, toss the 4 cloves of garlic onto the hot lump charcoal. Place the pan of peppers onto the grate and bake at 350° for approximately 30 mintues.NotesNumber of Servings: Time to Prepare:


  • SqueezySqueezy Posts: 1,102

    Have to ask ... what is the value in par-boiling the peppers?


    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • March 2005? Last active May 2005. But I think you can guess why......  :-?
    I'm ashamed of what I did for a Klondike Bar.
  • SqueezySqueezy Posts: 1,102

    Either the par-boiling or tossing garlic on the fire???


    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Have no idea as to the garlic, seems to me if you wanted garlic you would add it to the mix. As for the par boiling. I cooked a similar recipe earlier today and the peppers were really tough, like leather so to speak. Had I par boiled them I probably would have had a better result. Will try that next time.
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