Hungarian-Italian Stuffed Peppers: It's What's For Dinner

If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. STUFFED HUNGARIAN PEPPERS FOR YA FREAKS! THEY’RE GREAT FOR BACHELORETTE PARTIES OR HANGING OUT AT NONNA’S HOUSE! HOP INTO YOUR 2011 JAGUAR GO FOR A RIP TO MY HOUSE FOR SOME STUFFED PEPS AND MAYBE SOME MEATLOAF!!! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: 1 ½ pounds ground beef 1 pound ground pork 1 medium yellow onion, grated 2 garlic cloves, grated 8 Hungarian long, sweet peppers (red and yellow) 1 cup rice, parboiled 1 tablespoon sweet paprika ½ teaspoon hot paprika 1 tablespoon garlic powder Kosher salt and black pepper, to taste 3 tablespoons olive oil ¼ cup milk For the Sauce 2 tablespoons olive oil ½ yellow onion, diced 2 garlic cloves, minced ½ cup heater bbq sauce 1 (14 ounce can) passata or tomato sauce COOKING METHOD: 1. Preheat the oven to 400°F. 2. In a large mixing bowl, add the ground beef, ground pork, onion, garlic, spices, milk, olive oil, salt and pepper. Fully combine and set aside. 3. Cut the tops of the peppers off and gently remove the seeds inside, working to keep the pepper intact. Use a skewer to poke a small hole in the tip of the peppers to help prevent splitting. 4. Gently stuff the peppers 80% of the way with the meat mixture. The rice will expand while cooking, so take care to not overfill the peppers. Form any extra meat into a meatloaf and add to a loaf pan. Top the meatloaf with ⅓ of the sauce and bake for 45-60 minutes, or until the internal temperature reaches 160°F. 5. Add the stuffed peppers to a 9x13 baking dish and top with enough sauce to just cover the peppers. 6. Transfer the dish to the oven and cook, uncovered, for 60-90 minutes. Check the peppers at the 1 hour mark to see if they are tender. Once a paring knife slides easily into the peppers, remove from them the oven.