Circa 2007:\u00a0 I’ve lost track of where I found this recipe. It’s probably based on an Emeril Lagasse recipe.\u00a0 Don’t discard the tops of the peppers when you remove them.\u00a0 Instead, cut out the stem and mince the tops to add to the stuffing.<\/p>\n
Much better than Costco version!<\/p>\n
Optional<\/strong><\/p>\n Check to make sure your seeded peppers<\/strong> stand up good.\u00a0 If not, trim a very thin slice off of the bottom to give them some stability.\u00a0 Try not to cut through the bottom leaving a hole.<\/p>\n In a large pot of boiling water,<\/strong> parboil the peppers<\/strong> until just tender, 2 to 3 minutes. Peppers<\/strong> can also be steamed upside down for 2 to 3 minutes.<\/p>\n Remove with a slotted spoon and dry on paper towels.<\/p>\n In a large saut\u00e9 pan or skillet, heat the oil over medium-high heat. Add the onions<\/strong> and chopped bell peppers<\/strong> and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper,<\/strong> and red pepper flakes<\/span>.<\/strong> Cook until the meat<\/strong> is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice<\/strong> and tomato sauce<\/strong> and stir well. Remove from the heat and adjust the seasoning,<\/strong> to taste.<\/p>\n Pour enough water<\/strong> into a baking dish to just cover the bottom, about 1\/8-inch deep. Stuff the bell peppers<\/strong> with the rice mixture<\/strong> and place in the baking dish.<\/p>\n Optional:<\/strong> Top with breadcrumbs<\/strong> and\/or cheese. Bake until the peppers<\/strong> are very tender and the filling is heated through, 25 to 30 minutes.<\/p>\n Remove from the oven and let rest for 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 servings Source Lost Circa 2007:\u00a0 I’ve lost track of where I found this recipe. It’s probably based on an Emeril Lagasse recipe.\u00a0 Don’t discard the tops of the peppers when you remove them.\u00a0 Instead, cut out the stem and mince the tops to add to the stuffing. Much better than Costco version! 4-6green bell peppers, tops cut away and seeds removed. \u00bdcup finely chopped green bell pepper tops 2TBS vegetable oil 1cup finely chopped yellow onions…<\/p>\n\n
\nPreheat<\/strong> the oven to 350 \u00b0F.<\/p>\n
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