Name: Deconstructed Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large green bell peppers, thickly sliced vertically (yield about 2-3 cups); 3 tablespoons extra virgin olive oil; 2 cups long grain white rice; 1 cup chopped onions; 1 cup chopped green peppers; 1 tablespoon minced garlic; ¼ cup red wine, such as merlot; 1 pound 80/20 ground beef; 1 pound Italian sausage in bulk (out of casing); 1 ¼ cup vegetable stock; 2 cups beef stock; 1 ½ cups fresh tomatoes chopped, or 1 14.5 ounce can of chopped tomatoes; 2 tablespoons tomato paste; 2 tablespoons chopped fresh basil (or 1 tablespoon dry); 1 tablespoon chopped fresh oregano (or 1 ½ teaspoons dry); 1 tablespoon chopped fresh parsley; 1 teaspoon Kosher salt; ½ teaspoon fresh ground black pepper; 1 cup grated Parmesan cheese; 2 cups ketchup; 4 tablespoons Worcestershire sauce; ½ teaspoon Sriracha sauce

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Deconstructed Stuffed Peppers

Yield: 8-10 servings 1x

Prep: 20 minsCook: 20 minsTotal: 40 minutes

Units:

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Ingredients

2 large green bell peppers, thickly sliced vertically (yield about 2–3 cups)
3 tablespoons extra virgin olive oil
2 cups long grain white rice
1 cup chopped onions
1 cup chopped green peppers
1 tablespoon minced garlic
1/4 cup red wine, such as merlot
1 pound 80/20 ground beef
1 pound Italian sausage in bulk (out of casing)
1 1/4 cup vegetable stock
2 cups beef stock
1 1/2 cups fresh tomatoes chopped, or 1 14.5 ounce can of chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped fresh basil (or 1 tablespoon dry)
1 tablespoon chopped fresh oregano (or 1 1/2 teaspoons dry)
1 tablespoon chopped fresh parsley
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 cup grated Parmesan cheese
2 cups ketchup
4 tablespoons Worcestershire sauce
1/2 teaspoon Sriracha sauce

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Instructions

Preheat oven to 350 degrees.
Bring a medium pot of salted water to a boil and place thick sliced peppers into water. Cook five minutes, drain and run under cold water. Set aside.
Over medium high heat, bring olive oil to hot and add raw rice. Sauté rice for five minutes stirring frequently. Rice will brown somewhat but be careful to not let it burn by stirring and controlling the heat. Add onions, peppers and garlic to rice and continue to sauté for three more minutes. Add wine and stir quickly. Mixture will bubble and wine will get absorbed by the rice.
Move the rice mixture to the sides of the pan and place the beef and pork in the center. Stir and mix the meat to cook until no pink shows, about tem minutes leaving the rice pressed to the sides of the pan while cooking. Add both stocks, tomatoes, tomato paste, basil, oregano, parsley, salt and pepper. Stir to combine all contents and keep on heat just until mixture is hot. Remove the pan from the burner.
Top mixture with parmesan cheese. Then top with sliced blanched green bell peppers spreading evenly across the top.
In a small microwavable bowl, mix catsup, Worcestershire sauce and Sriracha sauce. Heat mixture in microwave until hot. Spread evenly over top of peppers.
Place pan uncovered into oven and bake for about 10-15 minutes or until rice is tender.
If you would like the top to be browned more, place under broiler for a few minutes.

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Notes

We recommend cooking this in an oven-proof skillet with tall sides like this one. Our pan at home is three inches deep and eleven inches across. That, or something similar will be needed to hold all of the recipe contents.

Cuisine: American Method: Baked

Find it online: https://www.afamilyfeast.com/deconstructed-stuffed-peppers/