Stuffed Peppers

Ingredients

1 Cup(s) Long Grain White Rice (uncooked)
2 Cup(s) Water
1 Onion (diced)
1 Tablespoon(s) Olive Oil
2 Cup(s) Marinara Sauce
1 Cup(s) Beef Broth
1 Tablespoon(s) Balsamic Vinegar
¼ Teaspoon(s) Red Pepper Flakes
1 Pound(s) Lean Ground Beef
¼ Pound(s) Hot Italian Pork Sausage (casing removed)
1 Can(s) Diced Tomatoes (10 ounces)
¼ Cup(s) Fresh Italian Parsley (chopped)
4 clove garlic (minced)
2 Teaspoon(s) Salt
1 Teaspoon(s) Ground Black Pepper
1 Pinch(es) Cayenne Pepper
1 Cup(s) Parmigiano-Reggiano Cheese (finely grated) plus more for topping
4 Bell Pepper halved lengthwise and seeded

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Nutrition

• Calories 377
• Protein 20.1g
• Carbohydrates 35.1g
• Fat 16.9g
• Cholesterol 51.9mg
• Sodium 1274mg

How to make Stuffed Peppers

• 01
  Start by bringing rice and water to a boil in a Saucepan over high heat and reducing the heat to medium-low.
• 02
  Simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes.
• 03
  Set the cooked rice aside while you preheat the oven to 375 degrees F (190 degrees C).
• 04
  Next, it's time to make the sauce! Cook onion and olive oil in a Skillet over medium heat until the onion begins to soften, about 5 minutes.
• 05
  Transfer ½ of the cooked onion to a large Bowl and set aside.
• 06
  Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the Skillet with cooked onion, and cook and stir for 1 minute.
• 07
  Pour the sauce mixture into a 9x13-inch Baking Dish and set aside.
• 08
  Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the Bowl with reserved onions and mix well.
• 09
  Stir in cooked rice and Parmigiano Reggiano before stuffing green bell peppers with the beef and sausage mixture.
• 10
  Place the stuffed pepper halves in the baking dish over tomato sauce, sprinkle with remaining Parmigiano Reggiano, cover the baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.