Italian Stuffed Peppers

Photo: flickr user s.schmitz

Ingredients

6 lrg green peppers

1 pound ground chuck

1 pound Italian sausage (or Jimmy Dean brand)

1/2 teaspoon salt, dash of pepper

1/2 teaspoon garlic powder

3/4 teaspoon oregano

1/2 teaspoon parsley flakes

1 (15 oz.) can tomato sauce

1/2 can water

6 cups slc white bread (or 2 cooked rice)

3/4 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese (1 small package)

1 teaspoon Paprika

Preparation

Toney's Creole Seasoning, to taste (optional - if you want heat)

Cut peppers in half lengthwise. Remove ribs and seeds. Parboil five minutes.

Arrange peppers in a large shallow baking dish. Heat two tablespoons salad oil.

Remove sausage casing, crumble sausage and brown in oil five minutes. Add chuck and brown until it loses it's redness. Season with salt, pepper, garlic powder, oregano and parsley. Add tomato sauce and water. Stir, bring to boil. Cover, reduce heat and simmer 30 minutes. Break bread into small pieces in large bowl; add cheese and paprika and stir to mix. Add meat mixture to bread; combine well.

Spoon filling into peppers, heaping each high. Cover with foil. Perforate foil with fork. Bake 40 minutes in 350 degree oven. Let set 10 minutes before serving.