Ingredients

The following ingredients have 6 Servings
  • 6 bell peppers, (any color)
  • 1 pound ground beef
  • 8 ounces Italian sausage, (casings removed)
  • 1 1/2 cups yellow onion, (chopped)
  • 1 tablespoon garlic, (minced)
  • 1 cup cooked rice
  • 2 cups Mozzarella, (shredded)
  • 1/3 cup Parmesan cheese, (grated)
  • 1/2 cup prepared marinara sauce
  • 1 large egg, (lightly beaten)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt, (or to taste)
  • 1/2 teaspoon black pepper
  • prepared marinara sauce
  • 3/4 cup Mozzarella, (shredded)
  • 3/4 cup Italian bread crumbs

Instruction

  • Preheat oven to 350°F.
  • Cut the tops off the peppers removing the interior seeds and ribs. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. 
  • In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
  • Arrange standing peppers in a baking dish. Set aside.
  • In a large skillet, brown the ground beef, until there is no longer any pink, then remove to a paper towel-lined plate; set aside. Drain off excess fat from the skillet.
  • To the same skillet, add the Italian sausage, onion, and garlic and cook until the sausage is cooked through and the onion is soft. Drain off excess fat from the skillet.
  • Add the browned beef back to the skillet. Then add the cooked rice, 2 cups shredded Mozzarella, Parmesan, 1/2 cup marinara sauce, egg, Italian seasoning, salt, and pepper. Mix until evenly combined.
  • Divide the meat mixture evenly among the prepared peppers. Lightly press the mixture as you fill. 
  • Spoon 2 tablespoons of Marinara over the tops of each stuffed pepper. Pour marinara sauce around the peppers into the baking dish just cover the bottom, about 1/2-inch deep.
  • Bake until the peppers are very tender and the filling is heated through for 25 to 30 minutes.
  • Remove from oven. Top each pepper with shredded Mozzarella then Italian bread crumbs.
  • Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. 
  • Transfer the stuffed peppers to a platter, spoon the sauce from the baking dish over and around the peppers. Garnish with parsley and serve immediately.