Ingredients

6 large green peppers with the flatest bottoms you can find

1 large vidalia onion sliced or chopped

3 cloves of garlic minced

1 pound ground beef

1 pound ground sausage

8oz package of pepperoni slices

1 large can tomato sauce

1 large can diced tomatoes

15 0z can of beef broth

1/2 cup rice

1/2 cup parmesan cheese

1/4 cup bread crumbs

1/2 teaspoon chili powder

2 tablespoons Worcestershire sauce

Preparation

Saute the beef and sausage in a pan, adding salt and pepper to taste, chili powder, and Worcestshire sauce. Make a fine mince of it. Remove the meat when nearly cooked through, but leave as much of the chili powder broth as possible, for the onion, garlic, and pepper saute.

Slice the tops off the peppers, remove the seeds, and then rinse the insides well. Remove the stems from the top of the peppers, then chop up the remainder. Saute the onions, peppers, and garlic, adding a little light olive oil to the pan if needed. When the onions and peppers are tender, add the meat mixture back to the same pan and mix together well.

Prepare half cup of rice according to package directions. Once fluffed, add to the meat and vegetable mixture and mix in well.

For the sauce, empty the cans of tomato sauce, diced tomatoes, and beef broth into a pan. Warm on low heat and stir in the bread crumbs and parmesan. Salt and pepper to taste. Stir often while heating to allow the flavors to blend.

Spread a thin layer of sauce on the bottom of the baking dish and arrange the peppers with space between them. Fill the peppers with the meat, rice, and vegetable mixture and press it down into them. Any remaining mixture after the peppers are filled, can be stirred into the sauce. Pour about a tablespoon of sauce onto the top of each pepper, and then carefully spoon the remaining mixture around and between the peppers. Top the peppers with Pepperoni slices and they are ready for the oven.

For crispy peppers cook at 350 degrees for about an hour, covering with foil for the last 15 minutes

For softer peppers cook at 375 degrees 45 minutes and cover with foil for the last 30 minutes

(For very hearty appetites, lightly grill 6 italian sausage links and add to the sauce at the bottom of the pan before baking.)