Wow, fantastic recipe! I used a high-quality Portuguese Chourice (can buy hot or regular; I use regular). This sausage is dense and meaty, so I cut it into small chunks. With 6 huge peppers, though, there was no way one pound of meat would fill them, even with rice. So, I doubled the filling, using one pound of very lean ground beef with the one pound of sausage. Used diced canned tomatoes rather than whole, dried spices (added oregano, too), and extra Worcestershire sauce. I bake my peppers in a large Dutch oven with a lid. It perfectly holds 6 (semi-cooked) bell peppers upright. After you parboil the peppers for 5 minutes, place them (cooled) into your dutch oven. They’re so easy to fill this way. Any big, heavy pot will work. Triple the tomato soup, so that you have extra to serve on the side – and add about 1 Tbs. or more of Worcestershire sauce to the soup for better flavor. You only need about one-half inch of the soup mixture at the bottom of the pot when you bake the peppers (I baked mine for about 40 min). Next time, I will use 2 lbs. of the Chourice and omit the ground beef, to see which version we like better.
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