Classic Stuffed Peppers
Ingredients
The rice
-
1
cup
uncooked long-grain rice (brown or white)
-
3
cups
chicken stock or water
The sauce
-
1
tablespoon
olive oil
-
1 ½
cups
onion (diced)
-
1
teaspoon
garlic (finely minced)
-
2
cups
marinara sauce
-
1
cup
beef broth
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
sugar (optional)
-
¼
teaspoon
red pepper flakes
The peppers
-
5
large
bell peppers (halved lengthwise and seeded)
The filling
-
1
pound
lean ground beef
-
½
pound
sweet Italian pork sausage (casing removed)
-
12
oz
diced tomatoes (canned)
-
2
tablespoons
fresh Italian parsley (finely chopped)
-
1
tablespoon
fresh basil (finely chopped)
-
1
tablespoon
garlic (finely minced)
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
1
cup
Locatelli Romano or Parmesan cheese (grated)
Instructions
- Prepare the rice by boiling it in chicken stock until fully cooked.
- Preheat the oven to 375°F.
- Cut the bell peppers in half and remove the seeds, then place them cut side up in a baking dish and drizzle with olive oil and salt.
- Roast the peppers in the oven for 15-20 minutes until tender.
- In a saucepan, heat olive oil and sauté diced onion and minced garlic until softened.
- Add marinara sauce, beef broth, balsamic vinegar, and red pepper flakes to the onion mixture and cook for a few minutes.
- In a large bowl, combine raw ground beef, Italian sausage, diced tomatoes, parsley, basil, reserved onions, garlic, salt, and black pepper.
- Mix in the cooked rice and cheese until well combined.
- Stuff the pepper halves with the meat and rice mixture.
- Pour the sauce mixture into the baking dish and place the stuffed peppers on top.
- Cover with aluminum foil and bake for 40-45 minutes.
- Remove the foil and bake for an additional 18-20 minutes until the meat is fully cooked.
- Top with shredded mozzarella cheese and bake until melted.
Nutrition Facts (estimated)
Servings
10
Calories
342
Total fat
15g
Total carbohydrates
30g
Total protein
22g
Sodium
983mg
Cholesterol
58mg
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