1/4teaspoonred pepper flakesif you like it hotter, add more
14ouncespasta sauce
11ouncescanned crushed tomatoes
1 1/2cupscooked rice
1cupParmesan cheesedivided use
4largebell peppers or 6 small bell peppers
Instructions
Preheat the oven to 350°F.
In a large skillet over medium heat, begin to brown the Italian sausage along with the ground chuck. Season with salt and pepper.
When the meat is about halfway done, add the onion and garlic. Cook until the meat has browned and the onions have become tender. Drain the meat. Then add the Italian seasoning and red pepper flakes, stir, and set aside.
In a bowl, combine the pasta sauce and crushed tomatoes. Mix well.
In a separate bowl, combine the cooked meats, rice, and 1/2 cup Parmesan cheese. Add about 1/3 of the sauce and mix well.
Prepare the peppers by slicing off the tops and hulling out the inside membranes. If the peppers are very large, you may want to add some venting slits on the bottom of the peppers.
Stuff the peppers with the meat mixture and place them in a large baking dish.
Spoon half of the remaining sauce into the bottom of the baking dish, and top the peppers with the remaining sauce and Parmesan cheese