Chef John’s Stuffed Peppers

Ingredients

Original recipe (1X) yields 8 servings

• 1 cup uncooked long grain white rice
• 2 cups water

Sauce:

• 1 onion, diced
• 1 tablespoon olive oil
• 2 cups marinara sauce
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• ¼ teaspoon crushed red pepper flakes

Peppers:

• 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
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• 4 large bell peppers, halved lengthwise and seeded

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
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.Dotdash Meredith Food Studios
3. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. To make the sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.Dotdash Meredith Food Studios
5. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.Dotdash Meredith Food Studios
6. Pour sauce mixture into a 9×13-inch baking dish and set aside.Dotdash Meredith Food Studios
7. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.Dotdash Meredith Food Studios
8. 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.Dotdash Meredith Food Studios
9. Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!