Chef John's Stuffed Peppers

Recipe View Step 1: Prepare the Rice (20-25 minutes). In a medium saucepan, bring the rice and water to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and all the water is absorbed. Fluff with a fork and set aside to cool slightly.

Recipe View Step 2: Preheat Oven and Sauté Aromatics (5 minutes). Preheat your oven to 375°F (190°C). While the rice is cooking, in a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Transfer half of the cooked onion to a large mixing bowl and reserve. Leave the other half in the skillet.

Recipe View Step 3: Simmer the Sauce (5 minutes). Stir in the marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with the remaining cooked onion. Bring to a simmer and cook, stirring occasionally, for about 5 minutes, allowing the flavors to meld.

Recipe View Step 4: Assemble the Filling (10 minutes). Pour the sauce mixture into a 9x13-inch baking dish, spreading it evenly over the bottom. In the mixing bowl with the reserved onion, combine the ground beef, Italian sausage, diced tomatoes (with their juices), Italian parsley, minced garlic, salt, black pepper, and cayenne pepper (if using). Mix thoroughly with your hands or a large spoon until well combined. Stir in the cooked rice and the grated Parmigiano-Reggiano cheese.

Recipe View Step 5: Stuff the Peppers (5 minutes). Generously stuff each bell pepper half with the meat and rice mixture, mounding it slightly on top.

Recipe View Step 6: Bake the Peppers (65-70 minutes). Arrange the stuffed bell pepper halves in the baking dish over the tomato sauce. Sprinkle the tops with additional Parmigiano-Reggiano cheese. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the peppers are tender and the meat is cooked through. The internal temperature of the meat should reach 160°F (71°C).

Recipe View Step 7: Rest and Serve (5 minutes). Let the stuffed peppers rest for a few minutes before serving. Garnish with extra chopped fresh Italian parsley, if desired. Serve hot and enjoy!