4 large bell peppers (any color)
1lb lean (at least 80%) ground beef (or turkey)
1 package of ground Italian sausage (out of the casing)
1 pckg portabello mushrooms
1 small red onion (or shallot), chopped
1 cup steamed cauliflower/broccoli
1 cup cooked jasmine rice (or any rice if you prefer not to fill your peppers w/veggies)
4 angel hair nests (this is an option if you prefer not to use rice)
1 tsp sea salt
1 clove garlic, finely chopped
1 can (15 oz) organic tomato sauce
3/4 cup shredded mozzarella cheese (you can also have a mixture of cheeses that you prefer)
Preheat oven to 350°
Take a knife and cut all the tops off of the peppers. Scrap out the seeds in the inside of the peppers and rinse.
If the peppers don’t stand up on its own,cut a thin slice from bottom of each pepper.
In a Dutch oven or heavy bottom pot, place enough water to cover peppers. Bring water to a boil; add peppers. Cook about 2 minutes; drain, and place in a the peppers upright in a 8 qt square baking dish.
In a skillet, cook seasoned (with sazon or favorite seasoning) beef and sausage (or whatever meat you choose) onion over medium heat 8 to 10 minutes, until beef is brown. Stir in rice, salt, garlic, veggies and 1 cup of the tomato sauce; cook until hot.
* If you are using angel hair nests prepare them separately (not with the beef, sausage &veggie mixture) and add to the bottom pepper when it is time to stuff them.
Stuff peppers with beef, sausage and veggie mixture, if you have left over mixture, spoon it around the peppers in the baking dish, then pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese, and place back in the oven about 2-3 min until cheese is melted.