Beef and Sausage Stuffed Peppers

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



1 cup uncooked long grain white rice
3/4 teaspoon salt, divided
1 tablespoon extra virgin olive oil
12 ounces 85% lean ground beef
8 ounces bulk sweet Italian sausage
1 medium red onion, chopped
3 cloves garlic, minced
3/4 cup packed golden raisins
2 tablespoons drained capers
1 tablespoon chopped oregano
1/2 teaspoon black pepper
1 cup shredded aged Asiago cheese
6 medium assorted color bell peppers, red, yellow, orange, crowns cut off and seeds removed
2 cups reduced sodium tomato juice


  1. Cook the rice with 1/4 teaspoon of the salt according to package directions.
  2. Heat the oil in a Farberware Dishwasher Safe Nonstick 6-Qt Jumbo Cooker over medium-high. Add the beef and sausage; cook, breaking up into smaller pieces, until no longer pink, 4-5 minutes. Add the onion, garlic, raisins, capers, and oregano; cook, stirring occasionally, until the onion begins to soften, 5-6 minutes. Stir in the rice and cook 1 minute. Remove from the heat and stir in the cheese, remaining 1/2 teaspoon salt and pepper.
  3. Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.