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Italian Stuffed Peppers

We had these for dinner the other night and also enjoyed the left overs the next day.  This is an italian take on the traditional stuffed peppers and it has a little kick to it.  If you do not like spicy, substitute sweet sausage for the hot.  


  • 4 large green bell peppers
  • 1/2 lb ground beef
  • 1/2 lb hot italian sausage (without casing)
  • 1 egg
  • 1 yellow onion, small diced
  • 3 red tomatoes, small diced
  • 1 eggplant, skin removed, small diced
  • 1/4 c olive oil
  • 1 c tomato sauce
  • 1 c grated parmesan cheese
  • 1/2 lb orzo pasta, cooked
  • 1 t kosher salt
  • 1 c ketchup
  • 1/4 c worcestershire sauce

Preheat oven to 450 degrees.  Spray large baking sheet with cooking spray.  Arrange eggplant in one layer and sprinkle with olive oil and salt.  Roast for 15 minutes.  Remove from oven and let cool. 

Prepare peppers.  Remove stem from pepper by slicing squarely the top 1/4 of the pepper off.  Remove seeds and veins.  Arrange peppers "standing up" in a 8x8 or 9x9 square baking pan.  

In large bowl, combine meats, egg, onion, tomato, cooled eggplant, tomato sauce, parmesan cheese, cooked pasta and salt.  Mix with hand thoroughly.  Stuff each pepper generously, until the stuffing forms a slight mound on top of each pepper.  

Bake in the oven for 40 mins or until the internal temperature of the stuffed pepper reads 160 degrees F.  In a small bowl, combine ketchup and worcestershire sauce.  Spread a generous layer on each pepper and broil for 30 seconds - 1 minute.  Sauce should form a thick layer but be careful not to let it burn.  


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