My kitchen runs on love, laughter and lots of experimentation—sometimes it works, sometimes not so much, but when it works, hubby will say, “I hope you wrote this recipe down.”

I wrote it all down and I’m going to share it with you.

Besides the scent of cookies baking in the oven, another mouthwatering essence are roasted anything, especially sweet peppers.

STUFFED PEPPERS

Ingredients:

1/2 lean ground beef

1/2 Italian sausage (sweet or spicy, your choice)

1/4 cup of dry red or white wine (the good stuff that you would drink, not the cooking wine)

4 sweet peppers (red, orange or yellow)

3/4 cup COOKED white rice (I cook the rice in chicken broth, to give it that much more flavor)

1 TBSP freshly grated Parmesan cheese

1 TBSP freshly grated Romano cheese

1 tomato

10 Kalamata olives, pitted and sliced

handful of fresh basil, chopped

1/3 cup mozzarella, shredded or sliced thinly

1/2 cup tomato sauce

salt and red chili flakes to taste

Directions:

Heat oven to 350F
Cook rice and set aside.
Wash and dry the peppers, slice in half, and remove the seeds and set aside.
Chop the tops you removed from the peppers into small pieces
Chop the tomato in small pieces
Heat up a skillet, add the wine, sausage and ground beef and cook for about 3 minutes
Then add the chopped pieces of peppers and stir, lower heat to medium and cook until meat is brown and done.
Once the meat is done, remove from heat and add: Parmesan, tomato, olives, basil and rice, and stir well until it’s all mixed.
Taste the mixture, so you can season with salt and red chili flakes
Line a baking dish with parchment, or spray with a non-stick spray.
Fill each half of the peppers with equal amounts of the meat/rice mixture.
Arrange peppers in baking dish
Top each pepper with tomato sauce and mozzarella cheese
Cover dish and bake for 45 minutes
Remove cover and bake an additional 5 – 10 minutes, until mozzarella on top is a golden color

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