Stuffed Bell Peppers

Stuffing (for 8 bell peppers)

1 cup long grain brown rice
2 cups water
1/2 cup chopped onion
1 Tbsp olive oil
1/4 cup dry red wine
3/4 lb lean ground beef
1/2 lb ground pork sausage
1 cup diced tomatoes
2 tsp minced garlic
2 tsp salt
1 tsp black pepper
1 jalapeño pepper
12 ounces spaghetti sauce

Stuffed peppers can be frozen for future meals.

Put water and rice in sauce pan and bring to a boil. Reduce heat, cover and cook rice until tender and all water is absorbed ( about 25 minutes). Sauté onions in olive oil until transparentonions. Set onions aside. In skillet sauté ground beef and pork until no longer pink. Add sautéed onions, wine, diced tomatoes, garlic, salt, black pepper, jalapeño peppers and cooked rice. Cut tops off the bell peppers and remove seeds. Cut each pepper in half length wise. Pre cook peppers for one minute. Allow to cool. Fill each pepper half with meat/rice mixture. Put 1/2 spaghetti sauce in baking dish. Place 2 pepper halves on top and pour the other 1/2 spaghetti sauce over peppers. Bake in pre-heated oven (350 degrees) for 30 minutes. Freeze remaining peppers for future meals.