Adapted from: Chef John’s Stuffed Peppers
This was truly an amazing dish. Looks and tastes great. I made a few minor changes to the original but not much. When I made this recipe it made more than 4 peppers it was more like 6 or 7. So it makes lots. The original recipe asks to slice the peppers in half and then stuff them I did not do this so it took longer to cook in the oven. Next time I would make more of the sauce as we like a lot of sauce.
- 1 cup long grain write rice
- 2 cups water
- 1 onion, diced
- 2 tsp olive oil
- 2 cups marinara sauce or any pasta sauce
- 1 cup beef broth
- 1 tbsp balsamic vinegar
- 1/4 tsp crushed red pepper flakes
- 1 pound lean ground beef
- 1/4 pound Italian sausage, casing removed
- 1 (10 ounce) can diced tomatoes
- 1/4 cup chopped fresh Italian parsley
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 pinch ground cayenne pepper
- 4 large bell peppers, halved lengthwise and seeded
- 1 cup finely grated mozzarella cheese plus more for topping
- Preheat the oven to 375 degrees F
- Bring rice and water to a boil in a saucepan over heat. Cook according to package directions. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of the cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9×13-inch baking dish and set aside.
- Combine ground beef, italian sausage, diced tomatoes, italian parsley, garlic, salt, black pepper and cayenne pepper into a bowl with reserved onions, mix well. Stir in cooked rice and mozzarella cheese. Stuff bell peppers with bee and sausage mixture.
- Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining mozzarella cheese, cover baking dish with foil and bake in the preheated oven for 45 minutes.
- Remove foil and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.