6 bell peppers

STUFFING:

1 1/2 lb. ground beef
1/2 lb. Italian sausage
2 cloves garlic (or 1/3 tsp. garlic powder)
2 onions, chopped
2 tbsp. olive oil
1 jalapeno pepper, minced
2 cups cooked white rice
3 eggs
2 to 3 tbsp. Parmesan cheese
2 cups shredded jalapeno Monterey jack cheese
1/4 cup fresh parsley, minced
1/2 tsp. paprika
1/4 tsp. red pepper flakes
1/4 tsp. Cajun seasoning (Tony's)
1/2 tsp. fresh oregano (or 1/4 tsp. dry)
1/2 tsp. fresh basil (or 1/4 tsp. dry)
pinch of rubbed sage

Preheat oven to 350°F.

Hollow out peppers, cut off tops for stuffing.

Sauté garlic and onion or a minced shallot in olive oil, till very lightly browned (A teaspoon of butter may also be added to speed the browning along).

Add parsley and other herbs, heat for 2 minutes. Add ground beef and sausage; cook and drain. Remove from heat. Add Jalapeno pepper and rice, and then quickly mix in egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese (leaving some aside for topping) and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

When all is combined, stuff into peppers. Sprinkle remaining cheese on top.

Bake at 350°F for about 30 to 40 minutes or until peppers are tender.

Variation: Do not sprinkle with remaining cheese. After peppers are cooked, cut into halves, and sprinkle the tops with cheese. Drizzle sparsely with olive oil. Broil 2-3 minutes.

Submitted by: Dawn TG