Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups marinara sauce (see Recipe)
  • 8 large mixed color bell peppers, tops cut off, ribs removed and seeded
  • 1 tbsp. vegetable oil
  • 1 1/2 cups white onions, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 tsp. ground Himalayan sea salt, or to taste and divided
  • 6 large cloves garlic, pressed
  • 1 lb. (500 g) lean ground beef
  • 1/2 lb. hot Italian sausage (see Recipe)
  • 1 can (14 oz.) fire roasted diced tomatoes
  • 2 1/4 cups cooked long grain rice such as basmati (3/4 cup uncooked rice in 1 1/2 cups water)
  • 1 3/4 cups Parmigiano-Reggiano cheese, grated and divided
  • 1 1/2 tbsp. basil leaves, chopped
  • 1 tbsp. oregano leaves, chopped
  • 1 tbsp. chopped Italian parsley, plus more for garnish
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3/4 cup Mozzarella cheese, grated
  • 1 tsp. mild paprika, or as needed

Instruction

  • In a 9x13 baking dish, spread marinara sauce; set aside.
  • Preheat oven to 375ºF.
  • Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms flat if the peppers are not sitting straight; set aside.
  • In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
  • Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, hot Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
  • Stuff the peppers and place them in the prepared baking dish.
  • In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika.
  • Lightly grease some foil and cover the peppers, forming a tent to prevent the foil from touching the cheese topping.
  • Transfer to the preheated oven and bake for 45 minutes.
  • Remove the foil and bake for an additional 30 minutes or until the peppers are soft (test with a pointy knife) and the cheese is melted.
  • Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.