Italian Stuffed Peppers

Stuffs 6 large peppers


6 yellow or orange peppers
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish


2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano


  • Cut the tops off the peppers and dig out the white pith in each one. Make a cut on the bottom to flatten the pepper being careful not to cut so deep you cut through and open the pepper so it has no bottom. Put in a large baking dish that has the bottom lightly buttered.
  • Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
  • In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.

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