stuffed peppers

prep time:  tbd
cook time:
servings:  4 - 6

ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)

steps: 
1.  heat 1 tablespoon olive oil in large skillet over medium heat until shimmering.  cook onion until softened and beginning to brown, about 5 minutes.

2.  increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes.  add garlic and cook until fragrant, about 30 seconds.  drain mixture in colander for 1 minutes.

3.  transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  refrigerate until well chilled, at least 20 minutes.  spoon filling evenly into bell peppers. 

4.  adjust oven rack to middle position and heat oven to 450 degrees.  cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray.  cover filling side with foil.  using a skewer, poke several holes through foil.  place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom.  brush peppers with oil and season with salt and pepper to taste.

5.  bake until peppers are spotty brown, 30 - 35 minutes.  flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella.  bake until cheese is melted, about 5 minutes.  let rest 5 minutes before serving.

- cook's country, august/september 2006