Beef and Sausage Stuffed Peppers

If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.

Servings: 6


  • 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.