Here's one of my favorite recipes. I normally don't care for casserole-type dishes, but this one is tried and true and very flavorful. We just had a bumper crop of peppers this fall, and I made a double batch and popped them in the freezer...save for the two I ate. Take my word for it; this stuff is good!
Stuffed Bell Peppers”
4 medium Bell Peppers (Pablanos work well too)
1/2 c. chopped onion (or more)
1/2 c. instant rice
1/2 teaspoon each oregano & basil (These are the key to the flavor; I usually use more)
1/2 teaspoon of garlic powder (or to taste; more if desired)
1/4 teaspoon black pepper
2/3 pound ground beef
1/3 pound sausage ( I use Jimmy Dean "Sage")
1 - 15 oz. diced tomatoes
1 tablespoon worchestershire sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers, and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan.
In large skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.
Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. Cook covered for 15 minutes or until rice is done. Taste; add some salt if needed. (Taste first! Probably won't need much!).
Spoon mixture into peppers. Place any left over mixture around peppers in baking pan/dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese;
let stand for 5 minutes.
Best served with toasted garlic bread.