INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking dish
for stuffed peppers.
Bring a large pot of lightly salted water to a boil. Add pepper halves and
boil 4 to 5 minutes until tender, but still crisp. Drain the peppers, then
allow them to dry on paper towels.
Meanwhile, sauté the onions, ground beef, and sausage in a large skillet
over medium heat. Brown for about 8 minutes, stirring often.
Combine the tomato sauce with the tomato chunks and add about half of this
mixture to the skillet. Add corn, rice, and water to the meat and tomatoes.
Cover, reduce heat to a simmer, and allow to cook for about 20 minutes or
until the rice is tender.
Stir 2 tablespoons of the red wine vinegar into the reserved tomato
mixture.
Add the grated cheddar cheese to the skillet and stir to melt.
Spoon the rice and meat skillet mixture into the peppers. Place filled
peppers in the baking dish as you go. Pour about 1/3 cup water into the
baking dish and bake, uncovered, for 25 to 30 minutes, until peppers are
tender.
During the last 5 minutes of baking, top with more grated cheddar cheese,
if desired.
Heat remaining tomato mixture with the rest of the vinegar, and serve as a
sauce with the peppers.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 14, 1999, converted by MM_Buster
v2.0l.

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