This is a traditional family heirloom recipe passed down from my granny Mae. She always used green bell peppers but I love red and yellow bell pepper because they are sweeter and provide such a beautiful presentation.
There are many variations of this traditional recipe. One of my favorites is the Bolognaise Stuffed Pepper.
You can also add other vegetables to the rice mixture such as peas or scallions.
Ingredients:
1 cup uncooked long grain white rice
2 cups beef broth
2 tablespoon olive oil
1 medium onion, chopped (about ½ half cup)
1 carrot, finely chopped
1 celery rib, finely chopped
4 bell peppers (any color) stems and seeds removed, cut in half lengthwise
1/2 pound ground beef
1/4 pound ground pork sausage
1 1/2 cup prepared marinara sauce
1/2 teaspoon red pepper flakes, optional
1/2 cup grated parmesan cheese, divided
Instructions:
Preheat oven to 375 degrees
To soften peppers, place in microwave safe dish with ¼ inch of water. Cover and cook 3-5 minutes or until tender. Set aside to cool.
In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; cover and set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook onions carrots and celery until tender. Add ground beef and pork, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, and red pepper flakes, and simmer for 10 minutes. Stir in rice and half of the parmesan cheese. Simmer 5 minutes more until sauce has thickened.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.