John’s Stuffed Bell Peppers

Welcome, food enthusiasts! Prepare to savor a culinary masterpiece that will tantalize your taste buds: John’s Stuffed Bell Peppers. This delectable recipe, meticulously crafted with a blend of savory flavors and vibrant textures, promises to be a triumphant addition to your dinner repertoire.

Join us as we delve into the tantalizing preparation of this dish, ensuring a delightful dining experience for you and your loved ones.

Ingredients

Long grain white rice, uncooked
Water
Onion, diced
Olive oil
Marinara sauce
Beef broth
Balsamic vinegar
Crushed red pepper flakes
Lean ground beef
Hot Italian pork sausage, casing removed
Diced tomatoes
Fresh Italian parsley, chopped
Garlic, minced
Salt
Freshly ground black pepper
Ground cayenne pepper
Parmigiano-Reggiano cheese, finely grated
Green bell peppers, halved lengthwise and seeded

Instructions

1. Preheat your oven to 375°F (190°C.
2. Gather a large saucepan and add your uncooked long grain white rice. Pour in enough water to cover the rice and bring it to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Set aside the cooked rice.
3. While the rice is cooking, dice your onion and mince your garlic. In a large skillet, heat the olive oil over medium heat and cook the onion until it begins to soften, about 5 minutes.
4. In a large bowl, combine the ground beef, Italian sausage, diced tomatoes, Italian parsley, minced garlic, salt, black pepper, cayenne pepper, and half of the cooked onion. Mix well, then stir in the cooked rice and Parmigiano-Reggiano cheese.
5. Take your green bell peppers and cut them in half lengthwise, removing the seeds. Stuff the bell peppers with the beef and sausage mixture.
6. In a 9×13 inch baking dish, pour the marinara sauce, beef broth, balsamic vinegar, and red pepper flakes. Arrange the stuffed bell peppers in the dish and cover them with aluminum foil.
7. Bake the peppers in the preheated oven for 45 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the meat is no longer pink, the green peppers are tender, and the cheese is browned on top.
8. Let the peppers rest for a few minutes before serving, then enjoy!