Contains: beef, pork, rice, dairy
Alterations: This recipe is easily altered. To make the pepper dairy free just omit the cream and cheese ( I did this with the peppers I gave to my son and he said they were delicious), to make this recipe vegan or vegetarian substitute the meat and pork for kidney beans and soy ground.
1/2 cup rice
2 tbsp olive oil, divided
1/4 cup minced carrots
1/4 cup minced celery
6 red or green bell peppers
1/2 lb ground beef
1/4 lb lightly smoked bacon, diced
1 1/2 cups marinara sauce (I like Barilla mainly because they don't use soy oil)
1/4 cup red wine, Merlot makes a good pairing
1/2 tsp red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan, divided
Preheat oven to 375. Cook rice.
Heat 1 tbsp in large skillet over medium heat. Add carrots and celery, cook until tender. Add beef and bacon, cook until brown and crumbly. Drain fat. Add marinara sauce, wine and red pepper. Stir in cream, 1/2 the Parmesan and rice. Simmer for 5 minutes.
Cut tops off peppers, take out the ribs and seeds.Rub peppers with remaining olive oil. Fill with mixture and place in baking dish. Pour the remaining sauce into the bottom of the dish. Top with remaining Parmesan cheese.
Cover with foil and bake for 20 minutes, remove foil and bake an additional 10 to 15 minutes.
Plate peppers and drizzle with sauce in the bottom of the dish..
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