1 lb ground beef/1 lb ground pork
6 Red, orange,yellow or Green Peppers, hollowed out with the tops cut off, or sliced lengthwise
4 cloves of garlic, chopped
1/2 cup tomato sauce
¾ cup breadcrumbs
(¾ cup uncooked white rice or Orzo pasta)
3 Tbs Pecorino Romano cheese
3 tsp chopped Parsley
1/2 tsp "Italian Seasoning"
Salt and Pepper to taste
*optional* 2 cups prepared tomato sauce to pour over the top
Preheat oven to 375 degrees.
Combine all the ingredients (except for the peppers and 2 cups tomato sauce) together in a large mixing bowl. If the mixture is too dry, add a little more sauce.
Slice down into the pepper all around the stem and pull it out. Shake out the excess seeds. With a spoon, stuff the meat mixture into the peppers. Spray a casserole dish with non-stick spray and drizzle a little EVOO on the bottom. If you are using tomato sauce, pour ½ of it on the bottom of dish. Place stuffed peppers in the dish standing up (slice off a little on the bottom to make them stand straight) Brush the tops and all sides of the peppers with EVOO, sprinkle with a little cheese and salt and pepper. Bake until peppers are slightly browned and meat is crispy on top.
*If using a slow cooker, cook 5-6 hours on low or 4 hours on high.*
Serve on top of fresh tomato sauce or spoon over the top and sprinkle with cheese.