Ingredients:
for the sauce
1 Tbsp olive oil
1 onion, diced
1 cup beef broth
2 cups prepared marinara sauce, or other tomato sauce
1 Tbsp balsamic vinegar
¼ tsp red pepper flakes, optional
for the peppers
1 lb lean ground beef
¼ lb hot Italian pork sausage, casings removed
2 cups cooked rice
1 cup finely grated “real” parmesan cheese (Parmigiano-Reggiano)
¼ cup chopped Italian parsley
4 garlic cloves, minced very fine
1 can (10 oz) petite diced tomatoes
2 tsp salt
1 tsp freshly ground black pepper
pinch of cayenne
4 large green bell peppers
Directions:
Preheat oven to 375°.
In a sauté pan, bring olive oil to medium heat then add onions and a pinch of salt. Sweat until translucent, about 5 to 6 minutes. Remove half of the onions from the pan and set aside in a large mixing bowl. To the pan, add balsamic vinegar, beef stock, marinara sauce, and red pepper flakes then stir to combine. Pour contents of the pan into a deep, large casserole dish and set aside.
To the onions in a large mixing bowl, add lean ground beef, Italian pork sausage, garlic, parsley, salt, pepper, cayenne, and diced tomatoes. With your hands, mix ingredients together until combined. Add rice and parmesan cheese then stir with a wooden spoon until combined.
Halve peppers lengthwise then scoop out the stems and seeds. Spoon stuffing into each pepper and pack firmly. There is enough stuffing to round off each pepper. Transfer to the baking dish with reserved sauce, sprinkle each pepper with additional cheese. Cover the casserole dish with aluminum foil and bake in a 375° oven for 45 minutes. Then remove foil and cook uncovered for about 20 more minutes. The peppers are ready when they are tender. Spoon sauce over each pepper and serve.