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Stuffed Peppers


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.

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