Make quinoa in the rice cooker as directed (following white rice
cooking directions). Preheat the oven to 375 degrees F.
Cook onion and olive oil over medium heat until onion begins
to soften, about 5 minutes. Transfer half of cooked onion to a
large bowl and set aside.
Stir tomato sauce, beef broth, balsamic vinegar, and red
pepper flakes into the skillet; cook and stir for 1 minute.
Pour tomato sauce mixture into a 9x13-inch baking dish and
set aside.
Combine ground beef, Italian sausage, diced tomatoes, Italian
parsley, garlic, salt, black pepper, and cayenne pepper into
bowl with reserved onions; mix well. Stir in cooked rice and
Parmigiano Reggiano. Stuff green bell peppers with beef and
sausage mixture.
Place stuffed green bell pepper halves in the baking dish over
tomato sauce; sprinkle with remaining Parmigiano-Reggiano,
cover baking dish with aluminum foil, and bake in the
preheated oven for 45 minutes.
Remove aluminum foil and bake until the meat is no longer
pink, the green peppers are tender and the cheese is browned
on top, an addition 20 to 25 minutes.
Serving
Suggestions
Spoon tomato sauce over bell peppers before serving. Even better the second day! -)
Originally Submitted
1/31/2015
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