Stuffed Bell Peppers

This is a double recipe of filling, so that half may be frozen for a busy weeknight dinner.


  • 3 bell peppers (any color), halved lengthwise, seeds and stem removed
  • 1.5 lbs sausage
  • 1.5 lbs ground beef
  • 1 medium white onion, diced
  • 2 stalks celery, diced
  • 2 cups cauliflower minced
  • 1 shallot, minced
  • 14 oz can diced tomatoes
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbs. Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbs dried basil
  • 1 tbs salt
  • 1 tbs black pepper
  • 1 tbs red chili pepper flake


Preheat the oven to 375. Boil the peppers for 5 min. Then set them on a plate and sprinkle with salt. Invert them over paper towels, and let them rest while you are cooking the stuffing.

Brown the meat, drain the fat. Add the veggies and saute until onion is translucent. Stir in the cheese, herbs and Worcestershire sauce. Stuff the peppers and cook for 20 minutes.

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