STUFFED PEPPERS

Steps:

• 1. In a 9 X 13 baking dish, spread marinara sauce; set aside.
• 2. Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
• 3. In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
• 4. Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
• 5. Stuff the peppers and place them in the prepared baking dish.
• 6. In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
• 7. Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife)
• 8. Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
• 9. NOTE: To obtain 2 1/4 cups cooked rice, add 3/4 cup rice with 1 1/2 cups water. Bring to a boil, cover and reduce heat to heat; cook for 12 minutes.
• 10. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fBjaEnkfJRA