Deconstructed Stuffed Peppers
"We recommend cooking this in an oven-proof skillet with tall sides like this one. Our pan at home is three inches deep and eleven inches across. That, or something similar will be needed to hold all of the recipe contents...."
INGREDIENTS
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2 large green bell peppers, thickly sliced vertically (yield about 2-3 cups)
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3 tablespoons extra virgin olive oil
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2 cups long grain white rice
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1 cup chopped onions
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1 cup chopped green peppers
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1 tablespoon minced garlic
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¼ cup red wine, such as merlot
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1 pound 80/20 ground beef
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1 pound Italian sausage in bulk (out of casing)
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1 ¼ cup vegetable stock
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2 cups beef stock
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1 ½ cups fresh tomatoes chopped, or 1 14.5 ounce can of chopped tomatoes
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2 tablespoons tomato paste
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2 tablespoons chopped fresh basil (or 1 tablespoon dry)
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1 tablespoon chopped fresh oregano (or 1 ½ teaspoons dry)
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1 tablespoon chopped fresh parsley
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1 teaspoon Kosher salt
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½ teaspoon fresh ground black pepper
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1 cup grated Parmesan cheese
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2 cups ketchup
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4 tablespoons Worcestershire sauce
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½ teaspoon Sriracha sauce
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