6 large bell peppers
3 tablespoons olive oil
1 cup finely chopped yellow onions
½ cup finely chopped green bell peppers
1 cup chopped portobello mushrooms
1 medium japanese eggplant, chopped, optional
¾ pound lean ground beef
½ pound ground pork
4 cloves garlic, finely minced
½ cup finely chopped fresh parsley leaves
¼ cup chopped fresh basil
¾ teaspoon salt
1/2 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
2 cups cooked long grain white rice
16 oz. tomato sauce
1 cup grated Romano cheese
Preheat the oven to 350º F. Cut the tops of the bell peppers and remove the seeds. In a large pot of boiling water, parboil the peppers until just tender, 3 to 5 minutes. Remove from the water and dry on paper towels, cut tops down. Set aside.
In a large saute pan, heat the oil over medium-high heat. Add the onions, chopped bell peppers, mushrooms and eggplant, cook until soft, about 5 minutes. Add the beef, pork, garlic, parsley, basil, salt, black pepper, cayenne and pepper flakes. Cook until the meat is browned, stirring to break up the lumps, about 7 minutes. Add the rice, tomato sauce and cheese, stir well. Remove from the heat and adjust the seasoning, if needed.
Pour enough water into a baking dish to just cover the bottom, or use tomato sauce, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, about 25- 30 minutes. Remove from the oven and let cool for 10 minutes. Serve.
Prep: 15 minutes | Cook: 1 hour | Yield: 6 servings | Level: Intermediate