I have made this recipe dozens of times, and it always turns out wonderful and everyone loves it. I love the red peppers best, but each color of pepper has its own appeal. I have also made this recipe in other types of peppers, such as poblanos.
I really suggest serving the peppers in bowls, because you will want to spoon the delicious sauce over it.
Unfortunately, this is not a recipe that freezes very well. The peppers lose a lot of texture in the freezer. However, leftovers can be reheated from the refrigerated state and it’s as good as the first time.
Best Stuffed Bell Peppers
For the sauce:
1 T. olive oil
1 onion, diced
1 cup beef broth
2 cups prepared marinara sauce, or other tomato sauce
1 T. balsamic vinegar
1/4 t. red pepper flakes
For the peppers:
1 pound lean ground beef
1/4 pound hot Italian pork sausage, casings removed
2 cups cooked rice
1 cup finely grated Parmesan
1/4 cup chopped Italian parsley
4 cloves garlic, minced very fine
1 can 10-oz diced tomatoes
2 t. salt
1 t. freshly ground black pepper
pinch of cayenne
4 large green, red, yellow or orange bell peppers, or mixture
In a large skillet, sauté onion in the oil until translucent. Transfer half the sautéed onion to a large mixing bowl and reserve for filling. Stir in broth, tomato sauce, vinegar, and pepper. Pour half the sauce into the bottom of a large, deep (9X13) baking dish.
In the mixing bowl, add filling ingredients to the onion, reserving some cheese for the topping. Mix gently to combine.
Cut bell peppers in half LENGTHWISE and remove stem, ribs and seeds. Pack peppers with stuffing mixture and top with remaining cheese. Place peppers into the pan with the sauce, and pour the remaining sauce over the top. Seal with foil; bake 45 minutes, then remove foil and bake another 15-25 minutes, until tops are lightly browned and peppers are tender. Spoon some sauce over each pepper. Serves 4-8.