Dinner

Susan's Mex-Italian stuffed peppers is for Dinner.

Susan's Mex-Italian stuffed peppers takes 30 minutes to prepare.

Susan's Mex-Italian stuffed peppers takes 40 minutes to cook.

Susan's Mex-Italian stuffed peppers makes 8 servings.

The ingredients for Susan's Mex-Italian stuffed peppers are:

1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
2 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
4 oz Shady Brook Farms 93% Lean Ground Turkey
4 oz Ground beef, extra lean (15% fat) pan broiled
2 serving Brown rice (1 cup cooked)--total of 2 cups
1 serving 2 tsp Italian Seasoning (by JULIE1933)
1 tsp black pepper, coarse ground (by KENINBUTTE)
7 serving Tomatoe, Furmano's Italian Style Diced 1/2 c (28oz can -7srv) (by BEFITWALKING)
4 serving Ortega diced green chile (by GORDINE)
0.25 cup Tomato Paste
1 serving Logans Sausage Chorizo (1 link)
3.5 oz Hot Italian Sausage-Johnsonville 1 link 3oz
2 cup, chopped Onions, raw
1.75 cup Tomatoes (stewed)
1 stalk, large (11"-12" long) Celery, raw
2 clove Garlic, divided
.66 tbsp Extra Virgin Olive Oil (two teaspoons, divided)
1 serving Stevia (.25 tsp)

Here is how you make Susan's Mex-Italian stuffed peppers:

1. Wash, then slice each pepper in half vertically, remove seeds and ribs and rinse. 2. chop 1 1/2 cups of onions finely; 1/2 cup coarsely, and keep divided.3. dice one stalk of celery.4. Separately, saute the various meats/poultry in a non-stick, oil sprayed frying pan: Italian sausage first; remove with slotted spatula (to drain fat) and put on paper towels; then beef and repeat draining; then ground turkey. Finally mince (fully cooked) chorizo. 5. Prepare brown rice according to package directions for 1 cup of raw rice. Allow to cool, and put 2 cups of rice into a large bowl. 6. Meanwhile, saute 1 1/2 cup of onions, 1 1/2 cloves of minced garlic, and celery in the remaining fat in the frying pan. Add 1 teaspoon of extra virgin olive oil or a few table spoons of water if necessary. 7. Add meats/poultry, cooked onions, celery and garlic to rice in bowl. 8. Add canned chiles to bowl,9. Add black pepper and one teaspoon Italian seasoning to bowl and stir to mix well. 10. Stuff mixture into prepared peppers, allowing the filling to mound on top.For the sauce: 1. Saute remaining onions and garlic in 1 teaspoon of olive oil in a large (3 quqrt?) pot until translucent2. Add diced tomatoes, stewed tomatoes, 1 teaspoon of Italian seasoning, tomato paste, and stevia to the pot and bring to a boil, then cook on low for 10 to 15 minutes until thickened. 3. about an hour before you are ready to serve, preheat oven to 3504. Ladle sauce beneath and around stuffed peppers5 Put in oven and cook until peppers are to your liking in softness and texture-- 30 minutes to one hour. Serving Size: 1 half pepper with stuffing and about 1/2 cup sauce (double for larger appetites!)Number of Servings: 8Recipe submitted by SparkPeople user SJRTMR.

The nutritional information for Susan's Mex-Italian stuffed peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.7

• Total Fat: 10.8 g
• Cholesterol: 38.7 mg
• Sodium: 550.9 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 8.3 g
• Protein: 14.8 g

The dietary needs meet for Susan's Mex-Italian stuffed peppers is Low Fat