Stuffed Peppers

 
I LOVE bell peppers!  We grow a ton of them each summer but they never last thru the fall.  Today I broke my resolve and bought them at the grocery - I almost passed on from the price!  I think we should grow these professionally, the profit margin is amazing!

1 pound ground beef

1/2 lb sausage (Italian or Country sausage, your choice)

1 cup long grain white rice (cooked)

4 bell peppers (any color pepper is fine)

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

Wash the peppers, cut the tops off and discard the seeds and spines.  Blend the ground beef, sausage, cooked rice, tomato sauce, Worcestershire sauce and spices in a mixing dish.  Blend well then stuff into peppers.  You can put the tops back on if you like that look.  Some people like to add a little grated parmesan cheese on top. 

Some like to cut the peppers in half horizontally then add the filling.  They will cook faster if you do this.  It's a good option if you're in a hurry.

Bake at 350* for 40 - 50 minutes.  Peppers should be tender and your filling should be well done in the center.  I like to serve this with corn on the cob and a light green salad.  Normally a summer meal for us but with all the warm weather we've had this week...my Spring fever is way ahead of schedule!  Enjoy!

Say Cheese (balls)

Mix It

2 pkg. (8 oz. each) Cream Cheese, softened

1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese

1Tbsp. finely chopped onions

1Tbsp. chopped red bell peppers

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash ground red pepper (cayenne)

1/2 cup thinly sliced ham chopped

Make It  - Beat cream cheese and Cheddar in small bowl with mixer until well blended.
Add all remaining ingredients except nuts and crackers; mix well. Refrigerate several hours.
Shape into ball; roll in nuts. Serve with RITZ Crackers.

Change It - Keep the base of 16 oz softened cream cheese w/ add 8 oz shredded cheese but change up the flavorings:

Tex-Mex flavor - use shredded seasoned taco cheese, added 1 tsp. chili powder, top with chopped peppers or scallions
Cajun flavor - use shredded mozzarella cheese, add old bay seasoning and finely chopped shrimp, top with crushed saltines
Italian flavor - use Italian salad dressing mix (dry) and mozzerella & shredded parmesen cheese, top with crushed breadsticks w/ sesame seeds or with olives
Fruity flavor - use a can or crushed drained pineapple, omit shredded cheese, add chopped peppers, onion flakes . top with in pecans.

Twist It - make individual (golf ball) size servings.  Serve by adding a lollipop stick in each...cute presentation and everyone gets a sample all their own.

Keep It - wrap your cheese ball tightly in saran wrap so that it holds its shape and no air gets to it. If you made mini's keep the flavors seperate when you wrap a tray of them (put sticks in just before serving).  You don't want flavors blending with their neighbors while they chill. Refrigerate for at least 3-4 hours then serve.  Accompany with crackers, breads or veggies of your choice and say "CHEESE"!