Let’s build these flavorful stuffed peppers stage by stage:

1. Cook the Rice:

• Bring the 2 cups of water to a boil in a medium saucepan over high heat. Add the 1 cup of uncooked long-grain white rice and a pinch of salt (optional, if broth for sauce isn’t low sodium).
• Reduce heat to medium-low, cover the saucepan tightly, and simmer until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes (or according to package directions).
• Once cooked, remove from heat, fluff with a fork, and set aside.

2. Preheat Oven and Prepare Sauce Base:

• While the rice cooks, preheat your oven to 375°F (190°C).
• Sauté Onion: Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
• Divide Onion: Transfer half of the cooked onion to a large mixing bowl (this will be for the meat filling). Set this bowl aside.
• Make Sauce: To the skillet with the remaining half of the cooked onion, stir in the marinara sauce, beef broth, balsamic vinegar, and crushed red pepper flakes. Cook and stir for about 1 minute, just to combine and heat through slightly.
• Pour this sauce mixture evenly into the bottom of a 9×13-inch baking dish. Set aside.

3. Prepare the Meat Filling:

• To the large mixing bowl containing the reserved sautéed onions, add the raw lean ground beef, raw hot Italian pork sausage (casings removed), undrained diced tomatoes, chopped fresh Italian parsley, minced garlic, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and the pinch of ground cayenne pepper.
• Mix these ingredients together well with your hands or a spoon until just combined. Do not overmix.
• Stir in the cooked rice and 1 cup of the finely grated Parmigiano-Reggiano cheese until evenly distributed throughout the meat mixture.

4. Stuff the Bell Peppers:

• Prepare your bell peppers: Cut them in half lengthwise from stem to bottom. Remove the seeds and white membranes from the inside.
• Generously stuff each green bell pepper half with the prepared beef and sausage mixture, mounding it slightly.

5. Assemble in Baking Dish and Bake (Stage 1 – Covered):

• Place the stuffed green bell pepper halves, cut-side up, into the baking dish directly on top of the prepared tomato sauce.
• Sprinkle the tops of the stuffed peppers with additional Parmigiano-Reggiano cheese.
• Cover the baking dish tightly with aluminum foil.
• Bake in the preheated oven for 45 minutes.

6. Bake (Stage 2 – Uncovered):

• After 45 minutes, carefully remove the aluminum foil from the baking dish.
• Return the dish to the oven and continue baking, uncovered, for an additional 20 to 25 minutes. The peppers are done when the meat filling is cooked through (no longer pink), the green peppers are tender, and the cheese topping is browned and bubbly.

7. Rest and Serve:

• Carefully remove the hot baking dish from the oven. Let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to set slightly and makes serving easier.
• Serve hot, with some of the pan sauce spooned over if desired. Garnish with extra fresh parsley.

A comforting, flavorful, and satisfying meal