Italian Stuffed Peppers

 So good.  You can just use ground beef and leave the Italian sausage out if you want.

ITALIAN STUFFED PEPPERS 

(serves 6)

Ingredients:

*6 large red or green bell peppers, cut in half and seeds removed

*2 cups cooked white rice

*2 tablespoons Olive oil

*1 1/2 pounds ground beef

*1/2 pound Italian sausage

*1 medium yellow onion, chopped

*8 garlic cloves, minced

*1 cup beef stock

*1 cup freshly grated parmesan cheese.

*1 tablespoon dried parsley flakes

*2 teaspoons dried basil leaves (or 1/4 cup fresh basil leaves)

*2 teaspoons dried oregano

*1/4 teaspoon red pepper flakes (optional)

*2 teaspoons salt

*1 teaspoon ground black pepper

*4 cups marinara sauce (or spaghetti sauce), divided 

*3/4 cup water

*1/4 cup white wine

*1 tablespoon Worcestershire sauce

*1 1/4 cups freshly grated mozzarella cheese

*2 tablespoon olive oil

Directions:

~Preheat oven to to 375 degrees.

~Slice 6 bell peppers in half and remove the seeds.

~Bring a large pot of water to a boil.

~Place but peppers into boiling water and boil peppers for 8 minutes.

~Remove from water and set peppers on a cooling rack upside down to dry (cut side down).

~Heat a large skillet over medium heat.

~Add 2 tablespoons olive oil.

~Add 1 1/2 pounds ground beef, 1/2 pound Italian sausage, and 1 medium chopped yellow onion to hot skillet, breaking up meat as it cooks.

~When ground beef and sausage is done add 8 minced garlic cloves and cook for another 2 minutes, stirring often.

~Remove from heat and set aside.

~Add 2 cups cooked rice, 1 cup beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons dried oregano, 2 teaspoons dried basil leaves, 1 tablespoon dried parsley flakes, 1/4 teaspoons red pepper flakes, 2 teaspoons salt and 1 teaspoon ground black pepper, 1 cup marinara sauce,  and 1/4 cup white wine, and mix until well combined.

~Place 3 cups marinara sauce, 3/4 cup water, and 1/4 cup white wine into a 8x10 inch baking dish.

~Arrange peppers in sauce cut side up and lightly season with desired amount of salt.

~Spoon about 1/3 cup of meat mixture into cut bell pepper.

~Evenly divide 1 1/4 cups freshly grated mozzarella cheese over top of peppers.

~Drizzle 2 tablespoons olive oil evenly over cheese.

~Cover peppers with parchment paper to avoid the cheese from sticking to the aluminum foil.

~Cover tightly with aluminum foil. 

~Bake for 25 minutes.  

~Remove aluminum foil and parchment paper and bake for another 15 minutes.

~Broil for 1-2 minutes and serve.