Chef John's Stuffed Peppers

YIELD: 8
COOK TIME: 80

PREP TIME: 30
TOTAL TIME: 110 Minutes

"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:

-    uncooked long grain
-    water
-    Onion
-    olive oil
-    marinara sauce
-    Beef broth
-    Balsamic vinegar
-    crushed red pepper flakes
-    lean ground beef
-    hot Italian pork sausage
-    can diced tomatoes
-    chopped fresh Italian parsley
-    cloves garlic
-    salt
-    freshly ground black pepper
-    ground cayenne pepper
-    large green bell peppers
-    finely grated Parmigiano-Reggiano cheese

DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C). Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice