Laurie's Stuffed Peppers

Recipe View In a large skillet over medium heat, brown the pork sausage, ground beef, and chopped onion. Season with garlic salt. Drain off any excess grease. (Approximately 10 minutes)

Recipe View Stir in 2 cans of diced tomatoes and the can of diced tomatoes with green chiles. Bring to a simmer, then reduce heat to low and cook for 15 minutes to allow the flavors to meld.

Recipe View While the meat mixture simmers, prepare the instant rice according to the package directions. Preheat your oven to 375 degrees F (190 degrees C).

Recipe View Carefully cut the green bell peppers in half lengthwise, leaving the stems intact if desired. Remove the seeds and membranes. Arrange the pepper halves in a baking dish.

Recipe View Fill each pepper half with approximately 1/3 cup of cooked rice. Top the rice with equal portions of the meat mixture. Spoon the remaining meat mixture and the remaining 2 cans of diced tomatoes around the peppers in the baking dish.

Recipe View Bake in the preheated oven for 45 minutes, or until the peppers are tender and the filling is bubbly.

Recipe View Remove from the oven and sprinkle the grated Asiago cheese evenly over the stuffed peppers. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and lightly golden.