Type what you have

Ingredients

• ✓ long grain white rice
• water
• romaine lettuce
• carrot
• albacore tuna
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
2. 2 In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

By PICKLELOVER

Ingredients

• ✓ long grain white rice
• chicken breast
• coconut milk
• water
• all-purpose flour
• curry powder
• garlic salt
• vegetable oil
• lime
• flour tortilla
• coconut
• green onion

Instructions

1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Ingredients

• ✓ long grain white rice
• water
• spam
• egg
• brown gravy

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
2. 2 Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
3. 3 For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.

By MAKAIO420

Ingredients

• ✓ long grain white rice
• coconut milk
• cane sugar
• vanilla extract

Instructions

1. 1 Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
2. 2 Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

By Bananatini

Ingredients

• ✓ long grain white rice
• black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ long grain white rice
• ground beef
• cream of mushroom soup
• tomato
• mozzarella cheese
• salt
• pepper

Instructions

1. 1 Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes.
2. 2 Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese.
3. 3 Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!

By MARIAHPIE

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• chicken breast
• salt
• pepper
• peach
• broccoli floret
• water

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Ingredients

• ✓ long grain white rice
• tomato puree
• water
• green onion
• red pepper flake
• catfish fillet
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ long grain white rice
• ground beef
• onion
• green bell pepper
• water
• creole seasoning
• black pepper
• garlic powder
• black-eyed pea

Instructions

1. 1 Crumble ground beef into a deep skillet or large saucepan over medium-high heat. Add onions and green pepper. Cook, stirring, until brown. Drain and discard grease.
2. 2 Add rice and water. Season with Creole seasoning, pepper, and garlic powder. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 30 minutes. About halfway through cooking, stir in peas and continue to cook until warmed through.

By Sola

Ingredients

• ✓ long grain white rice
• water
• cooking oil
• egg
• onion
• green onion
• salmon
• pea
• salt
• pepper

Instructions

1. 1 Pour water into a saucepan; add rice and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. 2 Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in eggs and cook until scrambled to desired consistency. Remove eggs from the pan; set aside.
3. 3 Using the same skillet, add remaining 1 tablespoon oil and heat over medium heat. Stir in onion and green onion; cook until onion is transparent, about 5 minutes. Stir in salmon, rice, peas, and scrambled eggs; toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

By Annie Y

Ingredients

• ✓ long grain white rice
• all-purpose flour
• pork chop
• salt
• pepper
• olive oil
• beef consomme
• water
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place flour into a shallow dish. Season pork chops on both sides with salt and pepper, then press into flour to lightly coat.
3. 3 Heat oil in a large skillet over medium heat. Add pork chops and brown, about 3 minutes per side. Drain on paper towels.
4. 4 Mix rice, consommé, and water together in a large baking dish. Arrange onion slices over rice and place pork chops over top.
5. 5 Bake in the preheated oven until rice is tender and pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JJHMOM

Ingredients

• ✓ long grain white rice
• butter
• onion
• water
• dill weed
• poultry seasoning
• parsley
• black pepper
• chicken bouillon

Instructions

1. 1 Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

By Sheila Kampman

Ingredients

• ✓ long grain white rice
• water
• bacon
• ground beef
• onion
• green pepper
• tomato
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
5. 5 Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

By WGADSTAR

Ingredients

• ✓ long grain white rice
• water
• cream of chicken soup
• milk
• jalapeno pepper
• salt
• black pepper
• butter
• onion
• spinach
• processed cheese food

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Cover, reduce heat to low, and simmer, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Combine soup, milk, jalapeños, salt, and black pepper in a bowl; set aside.
4. 4 Melt butter in a large skillet over medium-low heat. Add onion; cook until tender. Add rice and spinach; stir in soup mixture and cook until heated through. Stir in processed cheese. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Marites

Ingredients

• ✓ long grain white rice
• green bell pepper
• ground beef
• onion
• tomato
• water
• worcestershire sauce
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.
2. 2 Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
3. 3 Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.
4. 4 Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
7. 7 Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.

By ptownruth

Ingredients

• ✓ long grain white rice
• water
• turkey bacon
• onion
• garlic
• green bell pepper
• turkey sausage
• tomato
• spaghetti sauce
• italian seasoning
• salt
• pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.

By AutumnJon

Ingredients

• ✓ long grain white rice
• water
• brown lentil
• olive oil
• onion
• texturized vegetable protein
• parsley flakes
• chicken bouillon granules
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753

Ingredients

• ✓ long grain white rice
• water
• butternut squash
• olive oil
• yellow onion
• turkey sausage
• corn
• chicken broth
• black pepper
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour 1 cup water into a 9x13-inch baking dish.
2. 2 Place butternut squash into the prepared baking dish, cut-side down.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 45 minutes.
4. 4 Meanwhile, place rice and remaining 1 cup water into a medium saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
5. 5 Heat olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in cooked rice and corn.
6. 6 Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with squash. Blend until smooth, about 1 minute.
7. 7 Stir squash mixture into sausage mixture until well blended. Season with pepper and salt to taste. Stir in heavy cream. Simmer soup over medium heat until heated through, about 15 minutes; do not boil.

By Minnesota_Girl

Ingredients

• ✓ long grain white rice
• vegetable oil
• red onion
• chicken breast
• cilantro
• garlic
• water
• hominy
• chicken bouillon
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
2. 2 Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
3. 3 Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

By Ds R

Ingredients

• ✓ long grain white rice
• water
• chicken soup base
• tarragon
• basil
• black pepper
• chicken breast
• onion
• carrot
• celery
• garlic

Instructions

1. 1 Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
2. 2 Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

By RUBYJEWEL

Ingredients

• ✓ long grain white rice
• water
• vegetable oil
• ground beef
• green bell pepper
• tomato sauce
• worcestershire sauce
• garlic powder
• onion powder
• salt
• black pepper
• italian seasoning

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
3. 3 Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
4. 4 Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
5. 5 Arrange peppers in a baking dish with the hollowed sides facing upward.
6. 6 Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
7. 7 Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
8. 8 Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
9. 9 Serve hot and enjoy!

By BDEGER

Ingredients

• ✓ long grain white rice
• water
• butter
• onion
• garlic
• all-purpose flour
• tomato sauce
• crawfish tail
• green onion
• cajun seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 6 cups water and rice in a saucepan; bring to a boil over high heat. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent. Stir in garlic; cook until fragrant, about 1 minute.
4. 4 Stir in flour until blended; gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails; bring to a simmer.
5. 5 Stir in green onions; season with Cajun seasoning, salt, and black pepper.
6. 6 Reduce heat to low; simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7. 7 Serve étouffée over cooked rice.

By Bonnie Lang Turnage-Mortgage O

Ingredients

• ✓ long grain white rice
• water
• olive oil
• onion
• red bell pepper
• garlic
• tomato
• zucchini
• oregano
• salt
• pepper
• cannellini bean

Instructions

1. 1 Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
3. 3 Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

By Joe Belmont

Ingredients

• ✓ long grain white rice
• water
• margarine
• onion
• green bell pepper
• garlic
• cream of mushroom soup
• water
• salt
• black pepper
• cayenne pepper
• crawfish tail

Instructions

1. 1 Combine 4 cups water and rice in a saucepan; bring to a boil. Cover; reduce heat to low. Simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add onion and bell pepper; cook and stir until tender, 10 to 15 minutes. Stir in garlic; cook 1 minute.
3. 3 Add cream of mushroom soup and ½ cup water to skillet; stir to combine. Season with salt, black pepper, and cayenne pepper; stir in crawfish tails. Cover and reduce heat to low; simmer for 15 to 20 minutes, stirring occasionally. Add water to thin sauce as needed. Serve over rice.

By Heather W

Ingredients

• ✓ long grain white rice
• water
• walnut
• butter
• red onion
• garlic
• vegetable broth
• sage
• tarragon
• salt
• pepper
• olive oil
• firm tofu
• blue cheese

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
3. 3 Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
4. 4 Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

By KAZOOT

Ingredients

• ✓ long grain white rice
• ground beef
• onion
• garlic
• green bell pepper
• beef broth
• water
• beef bouillon
• tomato
• sweet corn
• black pepper
• mozzarella cheese
• monterey jack cheese

Instructions

1. 1 Place ground beef, onion, garlic, and bell pepper in a saucepan over medium heat and cook until beef is evenly brown. Drain grease.
2. 2 Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.

By nikimbc80

Ingredients

• ✓ long grain white rice
• water
• garlic oil
• salmon
• dill weed
• paprika
• salt
• pepper
• tomato
• garlic
• lemon juice
• parmesan cheese
• parsley
• butter
• hot pepper sauce

Instructions

1. 1 In a medium saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 20 minutes.
2. 2 Meanwhile, heat garlic oil in a skillet over medium heat. Season salmon with dill, paprika, salt, and pepper. Cook salmon in hot oil for 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
3. 3 Mix Parmesan cheese, parsley, butter, and hot pepper sauce into the skillet; continue cooking for 1 to 2 minutes, until well mixed. Serve over cooked rice.

By M TOUSSAINT

Ingredients

• ✓ long grain white rice
• butter
• margarine
• smoked sausage
• onion
• red bell pepper
• green bell pepper
• garlic
• tomato
• hot pepper sauce
• black pepper
• red pepper flakes
• salt
• shrimp

Instructions

1. 1 Melt butter in a 5- to 6-quart pan over medium-high heat. Add sausage, onion, bell peppers, and garlic; cook, stirring occasionally, until vegetables are soft and sausage is lightly browned, about 5 minutes.
2. 2 Stir in tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.
3. 3 Gently stir in hot rice and cook until heated through, 3 to 5 minutes.

By Hillshire FarmR Brand

Ingredients

• ✓ long grain white rice
• margarine
• butter
• onion
• celery
• green pepper
• tomato
• chicken broth
• basil
• garlic powder
• black pepper
• hot sauce
• bay leaf
• chicken breast
• turkey sausage
• shrimp

Instructions

1. 1 Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
2. 2 Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

By JenC

Ingredients

• ✓ long grain white rice
• water
• onion
• olive oil
• marinara sauce
• beef broth
• balsamic vinegar
• red pepper flakes
• ground beef
• pork sausage
• tomato
• parsley
• garlic
• salt
• black pepper
• cayenne pepper
• parmigiano-reggiano cheese
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 To make the sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.
5. 5 Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.
6. 6 Pour sauce mixture into a 9x13-inch baking dish and set aside.
7. 7 Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.
8. 8 Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
9. 9 Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!

By John Mitzewich