Stuffed peppers
makes 8 servings
4 large peppers
2 tsp salt
2 tbsp oil
2 tbsp garlic powder
2 tbsp italian seasoning
1/2 lb ground italian sausage
1/2 lb ground beef
dry bread crumbs
½ cup diced onion
1/2 tbsp black pepper
2 tbsp butter
2 cups rice uncooked
1 ½ cup shredded mozorella cheese
½ cup grated parmasian cheese
¼ cup grated ramono cheese

take the peppers and sliced them in half length wise. Clean peppers by removing the seeds and membrains. Cut tops of peppers off, dice pepper tops and set aside.
In a big pot over medium high heat add oil, ground beef and ground veal. Stir and cook until broken up into little pieces and fully cooked. Drain and set aside.
Cook rice according to package. But here you are going to add the onion, diced peppers, garlic powder, salt, butter, italian seasoning and black pepper. When rice is fully cooked allow to cool for 10 minutes.
In a large bowl or a large pot, mix the rice with the cooked meat and mix until well combined.
Add all of the cheeses to the meat and rice mixture and mix until well combined.
Take a roasting pan and place the peppers in pan. Take a spoonful of the stuffing and fill peppers until well rounded. Sprinkle bread crumbs on top of peppers.
Place stuffed peppers in a per heated 350 degree oven and bake for 45 minutes to 1 hour or until peppers are tender.
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