We love these 🥰
I’ve been making them too long to measure, etc., so I’m sharing a version I found that’s the way I make them; minus the tops; I don’t do that 😉 ALSO, I use homemade or stewed tomatoes (tomato sauce, if I have it), not a marinara; I make my own sauce. And sometimes I use only beef; no sausage, other times I use both . I don’t always sauté onions first, I do not put them in sauce 😋 Lastly, I think 🤔, I have been using red peppers since my daughter moved in; she doesn’t like green bell peppers 🙄🫑 I have changed to using HALF peppers; it works better for serving size that we prefer, along with the long shape of many red peppers. 😂 🌶 Just know that ingredients can vary a little according to your preferences or what you have available; it’s an easy, very flexible dish; the important things are basic ratios, times and temperatures. A lot of pics added because of using different peppers, meat, pans & our preference for a lot of sauce 😉
This one is by Chef John, with a video! ⤵️ lot’s of pics follow, from various times/colored peppers 😃 Note: I do add a bit of brown sugar to our sauce 😉 AND Chef John has an updated version.
• 1 cup uncooked long grain white rice
• 2 cups water
• 1 onion, diced
• 1 tablespoon olive oil
• 2 cups marinara sauce
Fresh garlic, cooked lightly with olive oil
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• ¼ teaspoon crushed red pepper flakes
• 1 pound lean ground beef
• ¼ pound hot Italian pork sausage, casing removed
• 1 (10 ounce) can diced tomatoes
• ¼ cup chopped fresh Italian parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 pinch ground cayenne pepper
• 4 large green bell peppers, halved lengthwise and seeded
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• Step 1
Preheat the oven to 375 degrees F (190 degrees C).
• Step 2
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.
• Step 3
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Step 4
Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Step 5
Pour sauce mixture into a 9×13-inch baking dish and set aside.
• Step 6
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 green bell peppers with beef and sausage mixture.
• Step 7
Place stuffed green 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.
• Step 8
Remove 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.
That was so good…I packed one for my “other” daughter to take to work for lunch 🥰
And again 😋🤭🫑🍅
Another time, with steps; like putting some sauce in bottom of pan/pot (varies depending on size & amount of peppers I’m using) first, then stuffed peppers, pour remaining sauce over all, top with parm, cover with foil (tented higher than peppers), bake half that way, remove foil & bake remaining time, like Chef John’s recipe. I like to refer back to his so that i don’t forget anything 😜 memory thing … ⤵️