Green Peppers Stuffed with Beef and Rice Recipe

                                                                                        

The Sauce:

1 tablespoon olive oil

1 onion, diced

1 cup beef broth

2 cups prepared marinara sauce or other tomato sauce

1 tablespoon balsamic vinegar

1/4 tsp red pepper flakes, optional

The Peppers:

1 pound lean ground beef

1/4 Lb. Italian bulk pork sausage 

2 cups cooked rice

1 cup finely grated good-quality" Parmesan cheese

1/4 cup chopped Italian parsley or (2 Tbsp Dried)

4 cloves garlic, minced very fine

1 can 10-oz Mild diced tomatoes w/green chilies

2 tsp salt

1 tsp freshly ground black pepper

4 large green bell peppers

Brown the onions in olive oil and reserve half of them. Add beef broth, marinara sauce, vinegar, and hot pepper flakes. Stir to combine and pour into a deep baking dish.

Par boil the peppers until they soften but still retain their shape.

Add the meat, cheese, garlic, diced tomatoes, parsley, and reserved onion in a large mixing bowl. Stir to combine with a large spoon or mix by hand. Now mix in the cooked rice and cheese.

Cut the peppers in half lengthwise, clean each half of the seeds and pith, and pack tightly with the meat and rice mixture.

Place the peppers in the baking dish on top of the sauce, sprinkle some additional Parmesan on the tops of each pepper, and cover with aluminum foil.

In a preheated 375-degree oven bake for 45 minutes. Then remove the cover and cook for an additional 20 minutes.

Remove the peppers to serving plates. Spoon the sauce from the baking dish over the peppers and...

Enjoy!