My mother-in-law is famous for her stuffed peppers, particularly when it comes to feeding large quantities of people. They are absolutely delicious and I have carried the torch to my own house and entertained dozens of people with this very recipe that’s to die for. Don’t like peppers? Simply scoop the meatball out and you’ve still got yourself one delicious dinner! These are quick, easy and fun to make, and also very filling.
8 medium-small green (or red) peppers, halved and seeded
1 pound lean ground beef
1 pound ground pork
1/2 cup instant rice (uncooked)
1/4 cup bread crumbs (seasoned)
8 tablespoons Romano cheese (4 per pound of meat)
1/2 teaspoon oregano
1 1/2 teaspoons salt (3/4 teaspoon per pound of meat)
1/2 teaspoon pepper
1/2 cup BBQ sauce
1/2 cup skim or low-fat milk
1-2 cloves garlic (preference)
1 large can crushed tomatoes
Preheat oven to 375-400 degrees. Cook rice according to box and set aside to cool.
Beat egg and add cheese. Mix together. Mix meat, egg/cheese mixture and remaining ingredients together in a medium mixing bowl. Add rice once it has cooled.
Line pan with several spoonfuls of crushed tomato and sprinkle with Romano cheese.
Stuff each pepper generously with meat mixture and line in the pan. Top each pepper with a spoonful of crushed tomato.
Cook for 45 minutes covered, followed by another 45 minutes uncovered. Enjoy!