italian stuffed peppers
 
1/4 cup  crisco oil
5 large  green peppers
1 lb.  ground beef
1/2 lb.  italian sausage, casingremoved
1/2 cup  chopped onion
2 large  cloves garlic, minced
1 tsp  dried oregano leaves, crushed
1   10 1/4 oz.) can franco-americanbeef gravy
2 Tbsp  tomato paste
1/2 cup  diced mozzarella cheese
1/4 cup  grated parmesan cheese
 
preheat oven to 350 degrees. cut 4 of the peppers in half lengthwise, 
discard seeds, chop remaining peppers; reserve. in 10-inch skillet in 3/4 
inch boiling water, place pepper halves, cut side down overlapping to fit. 
reduce heat to low. cover, simmer 5 minutes. remove from heat. drain 
peppers on paper towels. empty water from skillet, dry skillet. in same 
skillet over medium high heat, pour oil, cook beef sausage, reserved 
chopped pepper and onion with garlic and oregano until meat is browned and 
vegetables are tender, stirring to separate meat. spoon off fat dry well 
with paper towels. stir in gravy and tomato paste. heat to boiling, 
reduce heat to low, simmer 5 minutes. remove from heat, stir in cheeses. 
spoon meat mixture into pepper shells in 9x13 inch baking dish. arrange 
stuffed peppers. cover with foil. bake 25 minutes or until hot at 350 
degrees. serve over hot rice or creamed potatoes with additional parmesan 
cheese, if desired. makes 8 servings. 
 
-- 
 
(ID: 75000) Mirror: rec.food.recipes: Tue, Jan 18, 2005


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