4largegreen bell peppers, halved lengthwise and seeded
1cupparmigiano-reggiano cheese
NUTRITION INFO
Serving Size: 1 (397) g
Servings Per Recipe:8
Calories: 381.2
Calories from Fat 145 g38 %
Total Fat 16.2 g24 %
Saturated Fat 6.2 g31 %
Cholesterol 53.4 mg 17 %
Sodium 1344.3 mg 56 %
Total Carbohydrate35.9 g 11 %
Dietary Fiber 4.2 g16 %
Sugars 9.8 g39 %
Protein 22.3 g 44 %
DIRECTIONS
Preheat oven to 375.
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 1 minute.
Pour sauce mixture into a 13×9 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 and mix well.
Stir in cooked rice and Parmigiano Reggiano.Stuff green peppers with beef and sausage mixture.
Place stuffed green bell pepper halves in the baking dish over tomato sauce.
Sprinkle with remaining Parmigiano-Reggiano and cover baking dish with aluminum foil.Bake in 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 additional 20 to 25 minutes.
