Ingredients: |
Ingredients: 1 cup cooked long grain brown rice
Sauce:
1 onion, diced
1 tablespoon olive oil
1 jar of marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Peppers:
1 pound lean ground turkey
1/2 pound hot turkey sausage, casing removed
1 (10 ounce) can petite diced tomatoes, drained
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
5 large red. yellow, orange, or green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
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Directions: |
Directions:Preheat the oven to 375 degrees F (190 degrees C).
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 marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute. Pour sauce mixture into a 9x13-inch baking dish and set aside.
Remove casings from sausage and chop up meat. Combine ground turkey, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked brown rice and Parmigiano Reggiano. Stuff peppers with turkey and sausage mixture.
Place stuffed 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 peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes. |
This recipe for Chef John Stuffed Peppers is from