stuffed peppers
photograph by Matt Hulsman

Yield: 6 servings.

6 large red, green, and yellow bell peppers
½ cup sour cream
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
½ pound ground sirloin
½ pound mild or hot pork sausage, casing removed
½ pound mushrooms, chopped
1 cup sweet onion, shredded
1 yellow squash, shredded
1 cup plain breadcrumbs
1 tablespoon olive oil
1 cup water

Preheat oven to 350°.

Cut the tops off of each pepper; set aside. Remove seeds and ribs with a spoon and discard. Set peppers upright and side by side in a baking dish.

In a bowl, combine sour cream, soy sauce, salt, and black pepper. Set aside.

In a separate bowl, combine beef, pork, mushrooms, onion, squash, and breadcrumbs. Pour sour cream mixture over meat mixture and mix all ingredients well.

Stuff each pepper with meat mixture and replace tops.

Brush olive oil on top of peppers. Pour 1 cup of water into baking dish. Bake for 1 hour and 15 minutes. Spoon pan drippings over peppers before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.