Stuffed Peppers with Sausage and Beef (Gluten Free)
Servings: 8
Ingredients
- 3 1/2 teaspoons extra-virgin olive oil plus more for baking sheet
- 1 pound sweet Italian sausage casings removed
- 1 pound ground beef
- 1 can 14.5 oz. diced tomatoes, drained
- 1 large yellow onion diced small
- 1 garlic clove minced
- Coarse salt and ground pepper
- 1/2 ounce Parmesan grated (1/4 cup)
- 1 cup dry long-grain rice cooked
- 1/2 cup potato chips crushed (we have also used cornflakes)
- 8 large bell peppers any color, top removed, seeds and ribs removed
Instructions
- Preheat oven to 400 degrees.
- In a large skillet, heat 1 teaspoon oil over medium-high.
- Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
- With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
- Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
- Add drained tomatoes, season with salt and pepper and cook through
- Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
- Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
- Divide rice mixture among peppers and top with crushed potato chips.
- Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.