Stuffed bell peppers

I have made several variations of stuffed bell peppers over the years. Every one of them were good, because any combination of these ingredients will give you a delicious result. BUT. I am here to tell you, that this one is the best.

I pulled the best elements from a few online recipes, added a little flair, and came up with this version that I believe is a real keeper.

Ingredients:

• 4 bell peppers (I used green bell, but you can use yellow or red too)

• 1/2 lb ground beef

• 1/2 lb sweet Italian sausage

• 1 cup cooked white (or jasmine) rice

• 1/2 cup diced onion

• 1 tbsp. minced garlic

• 14.5oz can of Rotel

• 8oz can of tomato sauce

• 1 tbsp chili powder

• 1/2 tsp ground cumin

• 1/4 tsp dried oregano

• 1 tbsp sugar

• olive oil

• salt and pepper to taste

• 1+ cup freshly grated cheese of your choice (I used Aldi brand cheddar parmesan and hatch chili cheese)

Instructions:

• Preheat oven to 425°.

• Remove stems from bell peppers and slice in half from top to bottom. Remove seeds, rinse and pat dry.

• Place cut side down on greased cookie sheet or baking dish and brush with olive oil.

• Bake for 10-12 minutes just to soften them up

• Saute onion and garlic, then add beef and sausage. Brown, then drain. Place back in the skillet.

• Add rice, canned tomatoes, and seasonings. Mix well, then start filling peppers. Fill halfway, sprinkle some cheese on the filling, then top with more beef and sausage mixture and more cheese. Repeat until all peppers are filled.

• Bake for 12 minutes at 425°, then switch to broil for 2-3 minutes until cheese is browned and bubbly.