Ingredients
- 5-6 Large Green/Orange Bell peppers
- 1 Lb. Medium Italian Sausage
- ½ Lb. Lean Ground Beef (organic)
- 6 Large Green Onions, diced
- 10 oz. Yellow Saffron Rice (pre cooked) – Substitute White
- 8 oz. finely shredded Parmesan cheese
- 48 Oz. Tomato Basil Pasta Sauce (2-24 Oz bottles)
- 2 Cups Mozzarella, finely grated
- 4 Large Garlic Cloves peeled and minced.
- Celery Salt and Garlic Pepper (to taste)
- Extra Virgin Olive Oil (EVOO)
Preparation
- Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain
- Cook Saffron Rice in 2 ½ Cups of boiling water in a 4 Qt. Emile Henry Stew Pot with a drizzle of EVOO
- Bring BGE to full flame and drizzle EVOO into a Emile Henry Cassoulet and brown the sausage, ground beef in a drizzle of EVOO with the green onions, celery salt, garlic pepper and diced garlic.
- Spoon pasta sauce into 13” Emile Henry Roaster about 1/2” deep
- Mix the rice into the browned meat in the cassoulet with the parmesan cheese in the cassoulet and stuff the peppers with the mixture.
- Sprinkle 1 cup of Mozzarella cheese over peppers then pour remainder of Pasta Sauce over peppers
- Sprinkle remainder of Mozzarella cheese over the top
- Remove Grid and replace with Plate Setter positioned with the legs DOWN; close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes.