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Easy Stuffed Peppers Serves 8

1 lb ground sirloin

½ lb ground Italian sausage

1 (10 oz) can petite diced tomatoes with oregano and basil

¼ cup chopped fresh parsley

4 cloves garlic, minced

2 tsp salt

1 tsp ground black pepper

2 large red bell peppers

2 large yellow peppers

1 cup long grain rice

2 cups water

1 tbsp extra virgin olive oil

1 onion, minced

2 cups Rao’s Marinara sauce

1 cup beef broth

1 tbsp balsamic vinegar

¼ tsp red pepper flakes

1 cup freshly grated parmesan cheese

Preheat oven to 375º

Place the rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover and cook for about 20 minutes or until the water has been fully absorbed. Remove from heat, fluff with a fork and set aside.

In a large skillet over medium heat, brown the sausage and the beef, breaking into small pieces as it cooks. When completely browned, remove to a bowl and set aside.

In the same skillet, heat the olive oil and add the onion and garlic. Cook until the onion is translucent.

Add the marinara sauce, beef broth, balsamic vinegar and red pepper flakes to the onion and garlic.

Spread the sauce evenly into a 9 x 13 baking dish.

In the same skillet that the sauce was cooked in, add meat, rice, diced tomatoes, parsley, salt and pepper. Stir in half of the parmesan to the meat mixture and stir well to combine.

Halve the peppers lengthwise, seed and carefully remove the stem.

Place the peppers in the baking dish and fill with the meat and rice mixture. Sprinkle with the rest of the parmesan cheese and bake for 20 minutes. You may want to top with shredded mozzarella at this point if desired.

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