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Recipe By: John Torza
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Shared By Ampocernich

Chef John's Stuffed Peppers


  • 1 Cup Uncooked Jasmine Rice
  • 2 Cup Water
  • 1 Diced Onion
  • 2 Cup Marinara Sauce
  • 1 Cup Beef Broth Knorr
  • 1 Tablespoon Balsamic Vinegar
  • 1/3 Teaspoon Crushed Red Pepper Flakes
  • Peppers
  • 1 Pound Lean Ground Beef
  • 1/4 Cup Hot Italian Pork Sausage
  • 1 Can 10 Ounce Diced Tomatoes
  • 1/4 cup fresh Italian parsley
  • 4 cloves garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch ground cayenne pepper
  • 4 large green bell peppers halved lengthwise and seeded
  • 1 Cup finely grated Parmigiano-Reggiano Cheese, plus more for topping


Preheat oven to 375 degrees
Cook 2 hours

Save Recipe

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