These were quite tasty on their own and over pasta. We used the extra liquid from the baking pan as a sauce for pasta as well. I used different colored peppers because I liked the colors but I think green are my favorite.
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 onion, diced
- 1 tbs olive oil
- 2 cups tomato sauce
- 1 cup beef broth
- 1 tbs balsamic vinegar
- 1/4 tsp crushed red pepper flakes
- 1 pound lean ground beef
- 1/4 pound hot Italian pork sausage, casing removed
- 1 (10 oz) can diced tomatoes
- ¼ cup chopped fresh parsley
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 pinch ground cayenne pepper
- 4 large bell peppers, halved and seeded
- 1 cup finely grated Parmigiano-Reggiano cheese
- Preheat the oven to 375 degrees F
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 min. Transfer half of cooked onion to a large bowl and set aside.
- Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour tomato 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 bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano-Reggiano. Stuff bell peppers with beef and sausage mixture.
- Place stuffed bell pepper halves in the baking dish over tomato sauce; 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 meat is no longer pink, the peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.