Chef John's Stuffed Peppers

1 h 50 m   8 servings    - Prep 30 m   - Cook 1 h 20 m   - Ready In 1 h 50 m

- 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

- 1/4 teaspoon crushed red pepper flakes

- Peppers:

- 1 pound lean ground beef

- 1/4 pound hot Italian pork sausage, casing removed

- 1 (10 ounce) can diced tomatoes

- 1/4 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

- Preheat the oven to 375 degrees F (190 degrees C).

- 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.

- 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.

- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.

- Pour sauce mixture into a 9x13-inch baking dish and set aside.

- 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.

- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with parchment first, then aluminum foil, and bake in the preheated oven for 45 minutes.

- 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 addition 20 to 25 minutes.