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Chef John stuffed peppers

“This recipe’s roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.”


Ingredients:


  • 1 cup

    uncooked long grain white rice

  • 2 cups

    water

  • 1

    onion, diced

  • 1 tablespoon

    olive oil

  • 2 cups

    marinara sauce

  • 1 cup

    beef broth

  • 1 tablespoon

    balsamic vinegar

  • 1/4 teaspoon

    crushed red pepper flakes

  • 1 pound

    lean ground beef

  • 1/4 pound

    hot Italian pork sausage, casing removed

  • 1 (10 ounce) can

    diced tomatoes

  • 1/4 cup

    chopped fresh Italian parsley

  • 4 cloves

    garlic, minced

  • 2 teaspoons

    salt

  • 1 teaspoon

    freshly ground black pepper

  • 1 pinch

    ground cayenne pepper

  • 4 large

    green bell pepper, halved and seeded

  • 1 cup

    finely grated Parmigiano-Reggiano cheese

Directions:


  • Preheat oven to 375 degrees F ( 190 degrees C).

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium – low , cover and simmer until the rice is tender , azhidkost absorbed, 20 to 25 minutes. Set aside the cooked rice .

  • Cook onion and olive oil over medium heat until the onion begins to soften , about 5 minutes. Transfer half cooked onions in a large bowl and set aside .

  • The movement of tomato sauce, beef broth , balsamic vinegar and red pepper flakes to the pan ; cook and stir for 1 minute.

  • Pour the tomato sauce mixture in 9×13 -inch baking dish and set aside.

  • Combine ground beef , Italian sausage, diced tomatoes , Italian parsley , garlic, salt , black pepper , cayenne pepper in a bowl with the reserved onions ; mix well. Stir in the cooked rice , and Parmigiano Reggiano . Things green peppers with beef and sausage mixture.

  • Place the stuffed green pepper halves in a baking dish over the tomato sauce ; sprinkle with remaining cheese , cover baking dish with aluminum foil and bake in preheated oven for 45 minutes .

  • Remove foil and bake until the meat is no longer pink, green pepper is soft isyr browned top , addition of 20 to 25 minutes.


Chef John stuffed peppers

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