I really just did not feel like cooking two dinners the other day and I decided I should just suck it up and make something that everyone would eat. Meaning soup with apples, pizza with figs and pork with pumpkin were NOT options. Honestly, cooking something that everyone will like is almost an impossible task and I didn’t accomplish it completely, but I made it work. Because like I said, when there are nine people in the house, not everyone is bound to be into the same things. Especially vegetable things. Or things with fruits and creepy looking cheese. If peppers aren’t your thing, the rice and sausage filling would also be delicious stuffed inside tomatoes, zucchini, or mushrooms; simply adjust the cooking time as needed. The peppers fit right into the seasonal transition we’re in right now; the dish utilizes vibrant, end-of-Summer produce, but still feels comforting and hearty enough for these cooler first days of Fall. Try out the Healthy Italian Baked Stuffed Pepper also in just 4 steps. Here’s a simple and easy recipe of Stuffed Pepper which will delight your taste buds.

How to Make Stuffed Capsicum

Ingredients of Stuffed Pepper

About 8 Peppers (Green/Red/or whatever colour)

1 lb hot Italian Sausage crumbled.

1 lb ground beef.

1 onion chopped.

1-2 cups fresh or canned tomatoes.

1 cup cooked rice.

Italian Seasoning.

Seasoned Pepper.

Grated Mozzarella.

Steps for Preparation of Stuffed Capsicum Recipe

Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes, seasonings and simmer for a little bit. Add rice stuff into peppers that have been cut lengthwise and cleaned out. Sprinkle with mozzarella or parmesan. Bake in a casserole with some tomatoes sauce underneath peppers at about 350 degree until hot. These freeze great.

I make a lot at this time of year when peppers are cheap and freeze them