Classic Beef & Sausage Stuffed Peppers with Spanish Rice

INGREDIENTS

1 pound ground beef 1 pound Italian sausage, removed from casings and crumbled 1‑1/2 cups seasoned bread crumbs 2 eggs, lightly beaten 2 tablespoons chopped fresh parsley 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water 1 tablespoon butter 1 package (about 4 ounces) Spanish rice mix 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained

PREPARATION:

1. Combine ground beef, sausage, bread crumbs, eggs, parsley, garlic, salt and pepper in large bowl; mix well. Place on 12X12-inch sheet of foil moistened with water. Cover with 12X14-inch sheet of waxed paper moistened with water. With hands or rolling pin, press meat mixture into 12X12-inch square. Refrigerate 2 hours or until well chilled.
2. Bring water, butter and rice mix to a boil in medium saucepan. Continue boiling over medium heat 10 minutes or until rice is tender, stirring occasionally. Let cool.
3. Preheat oven to 350°F. Remove waxed paper from ground beef mixture. Spread spinach over ground beef mixture, leaving 1-inch border. Spread cooled rice evenly over spinach. Starting at one end, roll up jelly-roll style, using foil as a guide and removing foil while rolling. Seal edges tightly. Place roulade seam side down in foil-lined 13X9-inch baking pan. Bake, uncovered, about 1 hour. Let stand 15 minutes before cutting into 1-inch slices.

This recipe appears in: Beef