Sandra Lee semi-homemade

Ingredients

• 8 large cabbage leaves

• 1 medium red bell pepper

• 1 medium green bell pepper

• 1 pound mild Italian sausage, Johnsonville®

• 1 pound lean ground beef

• 1⁄2 cup converted rice, Uncle Ben’s®

• 1 cup frozen chopped onions, thawed, Ore-Ida®

• 1 packet (1.5-ounce) meat loaf seasoning, McCormick®

• 1 packet (0.5-ounce) pesto sauce mix, Knorr®

• 2 eggs

• 1 jar (26-ounce) pasta sauce, Newman’s Own®

• 2 cans (14.5 ounces each) diced tomatoes with green peppers, celery and onion, Hunt’s®

Directions

1. Preheat oven to 350 degrees F.

2. Place cabbage leaves in a large bowl and cover with boiling water; set aside to wilt. Cut red and green bell peppers into fourths through the stem ends. Remove seeds and membranes; set aside.

3. In a large bowl, stir together the sausage, ground beef, uncooked rice, onions, meat loaf seasoning, pesto mix, and eggs; set aside. Spoon 1⁄4 cup of the meat mixture onto the bell peppers. Place peppers in a 9×13-inch pan, alternating colors and leaving a space for the cabbage rolls. Remove cabbage leaves from the water and cut off the thickest part. Spoon 1⁄4 cup of the meat mixture onto the center of each leaf. Fold over sides and roll up. Place cabbage rolls between the peppers (use an additional pan if necessary).

4. In a small bowl, stir together pasta sauce and diced tomatoes. Pour over peppers and cabbage. Cover with foil and bake in the preheated oven for 1 hour. Serve hot.