Villa Sacra Stuffed Peppers
Servings Prep Time
8 30mins
Cook Time Passive Time
1hr30 mins 1 hr50 mins
Servings Prep Time
8 30mins
Cook Time Passive Time
1hr30 mins 1 hr50 mins
Ingredients
Instructions
  1. Preheat oven to 375 degrees
  2. 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, and the liquid has absorbed, 20-25 min. Remove from heat and set aside
  3. Cook the ​chopped ​leek in olive oil over medium low heat until the leek begins to soften (watch that it doesn’t burn), about 5 min. Transfer half of this mixture to a large bowl and set aside.
  4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with half the leek mixture; cook and stir for 1 minute.
  5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
  6. Combine ​the ​ground beef, Italian sausage, fennel seeds, diced tomatoes, parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved leek; mix well. Stir in cooked rice and 1 cup of Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture​, heaping slightly.​
  7. Place stuffed bell pepper halves in the baking dish over tomato sauce; cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  8. Remove aluminum foil, sprinkle with remaining Parmigiano-Reggiano, and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an addition​al​ 20 to 25 minutes. Andiamo Mangiare!
Recipe Notes