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1
Take the whole green bell peppers (for stuffing) and slice in half.
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2
I like to do this from top to bottom, or you could remove the tops (depending on how you want to stuff them) and clean out the seeds and other junk.
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3
Simmer peppers in water for about 3 minutes, just to soften them some.
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4
You dont want them going limp before stuffing (because they will be cooked more later.)
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5
Drain on paper towels and set aside.
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6
Brown the sausage and ground beef with the seasonings (including the bay leaf) in a large skillet.
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7
Then add in onions, celery and the chopped green bell peppers (not the ones for stuffing).
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8
Cook for a few minutes, until tender, then drain out the fat in a paper towel-lined colander.
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9
Remove the bay leaf.
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10
Beat the eggs and add to the dry stuffing mix; once combined, stir into the meat mixture.
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11
At this point you can either freeze all the stuffing mixture for later use (in small portions so you can stuff a few peppers at a time) or stuff the peppers you simmered earlier, place on a cookie sheet in the freezer for several hours, then place all in a freezer ziplock bag.
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12
(Or stuff them and bake immediately!)
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13
Once you are ready to enjoy these babies (make sure theyre thawed, if frozen), top with a sprinkling of breadcrumbs and a pat of butter.
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14
Bake at 375 degrees F for 2530 minutes.
