4 Sweet Bell Peppers With Tops & Seeds Removed * Save The Tops
1 lb. Ground Beef,
1 Chorizo Sausage – Casing Removed
1/2 Cup Chopped Onion
2 Tablespoons Minced Garlic – About 3 Cloves
1 Can 28 oz. Diced Tomatoes With Herbs
1/2 Cup Long Grain Rice
1/2 Cup Water
1 Tablespoon Worcestershire Sauce
1 Pinch Salt
1 Pinch Ground Black Pepper
1 Cup Shredded Cheddar – Mix Aged Cheddar With Tex Mex Shredded Cheese
Chop enough pepper tops – equal to 1/4 cup and set aside.
Place hollowed out peppers in microwavable dish, cover and steam for 3 minute then set aside.
In a skillet, cook ground beef and sausage with the onions & chopped pepper tops over medium heat – stirring constantly.
Cook until beef is brown and the juices run clear, about 10 minutes.
Drain extra grease.
Add diced tomatoes with juices, rice, water, Worcestershire sause, salt and pepper.
Bring to a boil, reduce heat to low, cover skillet.
Simmer until rice is tender, about 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Stir cheeses into meat mixture.
Set peppers upright in a 8 x 8 inch baking dish.
Spoon meat mixture into the peppers.
Bake for 20 minutes then sprinkle a little extra cheese on top, bake till the cheese is melted and peppers are tender.
Note: This dish can be cooled, wrapped in foil and frozen till later date, then thaw overnight in refrigerator then bake as above.