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Chef John's Stuffed Peppers
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Delicious stuffed peppers filled with a savory blend of rice, ground beef, and pork sausage for a simple and hearty meal.
Ingredients:
  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 0.25 teaspoon crushed red pepper flakes
  • 1 pound lean ground beef
  • 0.25 pound hot Italian pork sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • 0.25 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 green bell peppers, halved lengthwise and seeded
Instructions:
  • Collect all of the ingredients needed for the recipe.
  • In a saucepan, bring rice and water to a lively boil over high heat. Lower the heat to medium-low, cover, and cook until rice is tender and liquid is absorbed, about 20 to 25 minutes. Set aside the cooked rice.
  • Preheat the oven to 375°F (190°C) while you prepare the rest of the recipe.
  • Prepare the sauce by sautéing onion in olive oil over medium heat until softened, around 5 minutes. Reserve half of the onion in a large bowl.
  • Combine marinara sauce, beef broth, balsamic vinegar, and red pepper flakes with the sautéed onions in the skillet, stirring constantly for 1 minute.
  • Transfer the sauce mixture into a 9x13-inch baking dish and let it rest.
  • Mix together ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper with reserved onions. Add cooked rice and Parmigiano Reggiano. Use the mixture to stuff green bell peppers.
  • Arrange the stuffed green bell pepper halves over the tomato sauce in the baking dish. Sprinkle with the rest of the Parmigiano-Reggiano, cover with foil, and bake in the preheated oven for 45 minutes.
  • Uncover and bake for an extra 20-25 minutes, until the meat is cooked through, the green peppers are tender, and the cheese is nicely browned on top. Serve and savor every bite!

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