Stuffed Peppers

Written by on in Beef
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Ingredients

  • 1 cup of rice

  • SAUCE

  • 1 batch marinara sauce

  • 1 cup beef broth

  • 1 tbsp balsamic vinegar

  • 1/4 tsp crushed red pepper flakes

  • MEAT MIXTURE

  • 1 pound lean ground beef

  • 1/4 pound hot Italian pork sausage, casing removed

  • 1 onion, diced

  • 1 can (296mL) can diced tomatoes

  • 1/4 cup chopped fresh parsley

  • 4 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 1 pinch ground cayenne pepper

  • 1/2 cup finely grated Parmigiano-Reggiano cheese

  • PEPPERS

  • 4 large red bell peppers, halved lengthwise and seeded

  • 1/2 cup finely grated Parmigiano-Reggiano cheese

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Directions

  • Preheat the oven to 375 F
  • Cook rice
  • Prepare marinara sauce.  Cook for 30 minutes
  • Meanwhile, cook ground beef, Italian sausage and onion
  • Add diced tomatoes, parsley, garlic, salt, black pepper, cayenne pepper
  • Stir in cooked rice and Parmigiano Reggiano into meat mixture
  • Once marinara sauce is cooked, add beef broth, balsamic vinegar, and red pepper flakes.  Cook for 1 minute
  • Pour sauce mixture into a 9×13-inch baking dish
  • Place halved peppers into baking dish
  • Stuff peppers with mixture
  • Sprinkle with remaining Parmigiano-Reggiano
  • Cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes
  • Remove aluminum foil and bake until the peppers are tender and the cheese is browned on top, an additional 15 to 20 minutes