10 lbs Of Hamburger, Ground Beef

[Selbiene_Raveren]

We cycle through several recipes of spaghetti , mexican rice, meatloaf, salsbury steak. Some other things, but looking for some new ideas.

Here's another, I like to make a least once a month,

stuffed peppers,

1lbs ground beef, 70/30 cause fat where's it's at.
1 pound mild Italian Sausage when i can find it, most stores are sold out here it seems even wally world, so then i use either mild country sausage or 2 lbs ground beef.
8 large bell peppers, red green yellow orange doesn't matter
1 large sweet onion
1 1/2 jars Prego Italian Sausage & Garlic tomato sauce
2 cups Rice
11/2lbs mozzarella cheese
salt
pepper
basil to taste
oregano to taste be careful with the basil and oregano, you can get to much
garlic powder, i like garlic powder don't have to mess with cloves

no certain order just how i do it

first thing i do is get peppers and onion ready, cut the tops off the peppers,  save the tops after removing the stems and edges where it was, gonna need them later. pull the seeds and veins out and wash them.

then take two and set aside, blanch the others for 6 to 8 minutes, until half tender, i wouldn't blanch them to long cause they tend to get to a point that they don't seem soft then all of a sudden they are falling apart. so what i do is cook/ blanch no more than 8 minutes and if they still seem kinda hard leave them set in the water until ready to stuff them and drain them then, they will still cook in the hot water as it cools and don't fall apart.

while that's going i start the rice

next take 1 and 1/2 bell peppers and the tops and onions and chop them up with a knife, not real small not real big either really all kinds of different sizes.
then i statute them in butter and lightly salt and pepper until about 1/2 to 2/3rds done, add beef and sausage and brown it. lightly salt and pepper again i lightly salt and pepper the ground beef before, don't add to much.

reason i use salt and pepper on everything i cook, is that's the way my mother and grandma taught me, it ain't right with out salt and pepper but you can use to much so be careful.

by the time that's done the rice and pepper should be ready.

take the the peppers onions beef and sausage mixture add to the rice, then take about 1/2  of the mozzarella and at first one jar of the
sauce add to the rice, if it all still fairly hot the cheese will melt making it a little hard to stir. after that is mixed well, i check to see if there is enough sauce, some times it is sometimes it's not. cause i just eyeball everything i cook i have to adjust from time to time.

oh i forgot to tell ya about the basil oregano and garlic powder, i add that when i put in the sauce, like i said i don't measure so you might have to find your own happy spot.

what i look for is to see if the mixture is coated real well, want it to be reddish looking and able to see bits of peppers and the meat. if not
add a little bit more at a time from the second jar until it there.

preheat oven to 375, while that's heating up, take a large enough casserole pan i use a 3qt pan stuff the peppers, i leave just about 1/4 inch from the top so i can add cheese to the top which you can add now or later so it doesn't get to brown or brunt

put in oven, cook 20 to 30 mins, checking after about 20 mins. what i do is take a tooth pick and if it slides through the pepper without any force it done sometimes depending on oven it takes  a little longer.

from time to time i just make the mixture and and cook it as a casserole and add cheese on the top.

to me it's so good it would make your tongue slap your brains out trying to get to it.

Sounds good. Not much of a green pepper guy, but would eat the stuffing.

Same here. Not a fan of peppers.... but stuffed cabbage rolls (golumpki) on the other hand... Yummy! ^_^