Thanksgiving Cheesy Stuffed Peppers - Delicious Recipes

Prep time: 40 mins; Cook time: 1 hr 30 mins

Ingredients:
1.5 lbs pork shoulder, ground
3 pieces sweet Italian sausage
8 pieces green bell pepper seeds removed and balanced
1 cup cooked rice
1 small yellow onion chopped
6 cloves garlic minced
1 cup Havarti cheese shredded or your preferred choice
32 oz tomato sauce
Handful of parsley minced
1 tbsp dried marjoram
Salt and black pepper to taste
Olive oil

Preparation:

1. Chop onion and mince garlic.
2. Slice green pepper and remove seeds.
3. Mince parsley.
4. Shred havarti or your preferred choice of cheese
5. Slice pork and ground using processor. Optional you can buy ground pork.

Cooking:

1. For the rice: Boil 2 cups of water and stir 1 cup of uncooked rice. Cover and adjust heat into low fire. Let it simmer for 20 minutes and turn-off. Set aside.
2. For blanching: Boil water then put the pepper and let it simmer for 3 minutes. Remove from the pot put it in a Cold water with ice. Drain and set aside.
3. In a heated pan put olive oil. Sauté onion for about 2 minutes or until slightly brown. Add the garlic continue sautéing for another 30 seconds.
4. Add the ground pork and Italian sausage. Cook for until brown. Add some tomato sauce. Let simmer until liquid is absorb. Let it cool.
5. Preheat oven 375 F.
6. In a big mixing bowl combine cooked pork, cheese, rice, handful of parsley, marjoram, ground black pepper and salt.
7. In a baking pan spread out 1/4 cup tomato sauce or add more per your preference.
8. Fully stuff each bell pepper with the pork mixture. Arrange in a baking pan. Top with tomato sauce and cheese. Cover with aluminum foil.
9. Bake stuffed peppers for about 30 minutes. Uncover then top with shredded cheese and bake for another 10 minutes. Serve hot. Enjoy!