Ingredients

The following ingredients have 4 Servings
  • 1/2 cup uncooked basmati rice
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 and 1/2 cups diced yellow onion ((~1 medium onion))
  • 1 tablespoon minced garlic ((~3 cloves))
  • 1 tablespoon tomato paste
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage (mild or hot )
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon Italian seasoning
  • salt and pepper, (to taste (I use 1/2 teaspoon of each))
  • 1 large beef bouillon cube (Note 1)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup marinara sauce ( (I like Raos))
  • 6 large sweet bell peppers (yellow, red, orange) (tops and cores removed)
  • 1 and 1/4 cup freshly grated sharp Cheddar cheese
  • freshly chopped parsley (for garnish)

Instruction

  • COOK RICE: Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water runs clear from the strainer. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so). Drain the rice through the sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Drain the rice and set aside. 
  • FILLING: Preheat the oven to 400 degrees F. Heat oil in a large skillet over medium heat. Once the oil is shimmering, add in the onion and cook until soft, about 5-8 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute more. Add ground beef and Italian sausage and cook, breaking up meat with a wooden spoon until no longer pink, about 5-8 minutes. Drain any fat and return the skillet to stovetop. Reduce heat to low.
  • FILLING CONT.: Stir in cooked and drained rice, undrained diced tomatoes, oregano, thyme, Italian seasoning, and salt and pepper to taste. Crumble in the bouillon cube and add in the Worcestershire sauce and marinara. Stir and simmer for 3-5 minutes, stirring occasionally until liquid has slightly reduced.
  • PEPPERS: Meanwhile, remove the tops of the peppers (we'll use them in a minute) and pull out the core and seeds. Place the hollowed-out peppers (without their tops) in a 9x13-inch pan. Drizzle oil over the peppers (about 1 tablespoon). Stuff the peppers evenly with the filling; you should use all the filling between the 6 peppers. Cover the peppers with the pepper tops. Place in the oven for 35 minutes, uncovered, or until peppers are crisp-tender. Remove from the oven and remove the tops of the peppers (set aside). Divide the grated cheese evenly among the top of the peppers. Return to the oven for another 5-10 minutes or until cheese is nicely melted on top. Remove, garnish with fresh herbs if desired, and serve with the tops on the side.