🖨 Edit recipe

Instructions

• Let the oven be preheated to 190 degrees C
• Take a saucepan and bring water and rice to boil in it. Reduce the heat to medium and cover the saucepan. Allow it to cook until the rice becomes tender and that the liquid level has reduced. Once the rice is adequately cooked, set it aside
• Then cook olive oil and onion over medium heat for 5 minutes. Once the onions are softened, transfer half the portion into a bowl and keep it aside
• Take a skillet and stir in beef broth, tomato sauce, red pepper flakes and balsamic vinegar. Cook the ingredients for about a minute
• Take a baking dish and transfer the tomato sauce mixture into it. Set the dish aside
• Into the bowl containing half onions, add ground beef, cayenne pepper, black pepper, salt, garlic, Italian parsley, diced tomatoes and Italian sausage and combine well.
• Into the above combination add Parmigiano Reggiano and cooked rice. Stir well. Then stuff the green bell peppers with the sausage and beef mixture
• Transfer the filled green bell peppers (with tomato sauce over it) on to a baking dish. Add small portions of Parmigiano Reggiano over it. Now cover the baking dish with an aluminum foil.
• Bake the green bell peppers in the oven for at least 45 minutes
• Then remove the aluminum foil and continue to bake until the peppers become tender and the cheese over it has turned brown
• Serve hot