Chef John's Stuffed Peppers

This is the best stuffed peppers recipe that simply fills bell peppers with a mix of rice, ground beef and pork sausage for an easy yet satisfying supper.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 377 Calories

Ingredients

• 2 teaspoons salt
• 2 cups water
• 1 pound lean ground beef
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 pinch ground cayenne pepper
• 1 cup uncooked long grain white rice
• 2 cups marinara sauce
• 1 (10 ounce) can diced tomatoes
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
• 4 large green bell peppers, halved lengthwise and seeded
• 0.25 teaspoon crushed red pepper flakes
• 0.25 cup chopped fresh Italian parsley
• 0.25 pound hot Italian pork sausage, casing removed

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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

Step 4

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

Step 5

Gather all ingredients.

Step 6

To make the sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.

Step 7

Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.

Step 8

Place stuffed 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.

Step 9

Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!