Stuffed Peppers

Instructions

1. Preheat the oven to 350°F. Grease a 9x13-inch casserole dish.
2. Cut off the tops of the bell peppers. Discard the stems, finely chop the tops, and set aside for the sauce. Core the peppers, discarding the membranes and seeds.
3. To cook the peppers, bring a large pot of water to a boil. Cook the peppers for 5 minutes and then drain them well. Alternatively, air fry the peppers at 400°F for 5 minutes.
4. For the filling, heat a large skillet over medium-high heat. Add the ground beef, Italian sausage, diced onion, and minced garlic. Cook, breaking it up with a spoon, until no pink remains. Drain the fat.
5. Add diced tomatoes with their juices, water, Worcestershire sauce, rice, the diced pepper tops, Italian seasoning, and ¼ teaspoon each salt and black pepper.
6. Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook until the rice is tender, about 15 to 20 minutes, adding more water if needed. Remove from the heat and stir in ½ cup of the marinara. Taste and season with more salt and pepper if desired.
7. Place 1 ½ cups of marinara sauce in the bottom of the prepared baking dish. Add the peppers, cut-side-up, and divide the rice mixture evenly into the peppers. Spoon the remaining marinara sauce over the top.
8. Cover tightly with foil, bake for 35 minutes.
9. Carefully remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese (if using) and bake uncovered for an additional 10 to 12 minutes or until the peppers are tender and the cheese is fully melted.
10. Rest for 5 minutes before serving.