Ingredients
250 g uncooked long grain white rice
500 ml water
1 onion, diced
15 ml olive oil
500 ml marinara sauce
250 ml beef broth
15 ml balsamic vinegar
0.25 tsp crushed red pepper flakes
450 g lean ground beef
100 g hot Italian pork sausage, casing removed
1 can (280 g) diced tomatoes
60 ml chopped fresh Italian parsley
4 cloves garlic, minced
10 g salt
5 g freshly ground black pepper
1 pinch ground cayenne pepper
100 g finely grated Parmigiano-Reggiano cheese, plus more for topping
4 large green bell peppers, halved lengthwise and seeded
Directions
Step 1
Start by boiling the rice in water until tender and the liquid has been absorbed, about 20-25 minutes. Set aside.
Step 2
Preheat the oven to 190°C (375°F).
Step 3
In a skillet, cook the onion in olive oil over medium heat until softened, about 5 minutes. Transfer half of the cooked onion to a large bowl and set aside.
Step 4
Add marinara sauce, beef broth, balsamic vinegar, and red pepper flakes to the skillet with the cooked onion; cook and stir for 1 minute. Pour this sauce mixture into a 9x13-inch baking dish and set aside.
Step 5
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper in the bowl with the reserved onions; mix well. Stir in the cooked rice and Parmigiano-Reggiano. Use this mixture to stuff the green bell peppers.
Step 6
Place the stuffed green bell pepper halves in the baking dish over the tomato sauce. Sprinkle with remaining Parmigiano-Reggiano, cover the baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
Step 7
Remove the aluminum foil and bake until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top, an additional 20 to 25 minutes.
Step 8
Serve and enjoy!