Rating: 5 stars
2271 Ratings
  • 5 star values: 1949
  • 4 star values: 228
  • 3 star values: 62
  • 2 star values: 21
  • 1 star values: 11

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Recipe Summary

cook:
1 hr 20 mins
total:
1 hr 50 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:
Peppers:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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 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.

Nutrition Facts

377 calories; protein 20.1g; carbohydrates 35.1g; fat 16.9g; cholesterol 51.9mg; sodium 1274mg. Full Nutrition
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