Chef John's Stuffed Peppers
""This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it."..."
INGREDIENTS
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1 cup uncooked long grain white rice
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2 cups water
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1 onion, diced
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1 tablespoon olive oil
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2 cups tomato sauce
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1 cup beef broth
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1 tablespoon balsamic vinegar
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1/4 teaspoon crushed red pepper flakes
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1 pound lean ground beef
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1/4 pound hot Italian pork sausage, casing removed
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1 (10 ounce) can diced tomatoes
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1/4 cup chopped fresh Italian parsley
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4 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 pinch ground cayenne pepper
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4 large green bell pepper, halved and seeded
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1 cup finely grated Parmigiano-Reggiano cheese
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