Red Bell Peppers Stuffed with 4 Cheeses & Arborio Rice

In a large saucepan, heat oil over low heat, add red pepper flakes, garlic, and onion. Cook for about 5 minutes or until the onion is tender, but with no color. Add the tomato paste, crushed tomatoes, tomato sauce, and 2 1/2 Cups water. Stir to combine. Add the next 6 ingredients (spices and sugar). Bring to a boil, then reduce heat to low. Simmer for 1 hour.

While the sauce is simmering, bring 2 Cups water to a boil. Add the arborio rice and stir. Bring to a boil again and reduce heat to low. Cover and simmer for 10 minutes. Rice should be al dente and not completely done. Drain and rinse just to cool the rice.

When the rice is drained and cool, place it in a large bowl. Add the 4 cheeses, garlic powder, salt, pepper, and egg. Mix thoroughly to combine. Set aside.

Cut peppers in half from stem to bottom. Remove stems, seeds, and white membranes. Stuff and mound the pepper halves with the cheese and rice mixture. It should take about 1/2 Cup per pepper half.

Place about 1 1/2 ” of sauce in the bottom of a large baking dish. Arrange the pepper halves in the sauce. Bake uncovered in a preheated 375 degree F oven for 40 minutes or until the peppers are tender and the cheese is golden brown. Serve with the sauce spooned over the top and garnish with fresh chopped parsley.

Note: Any additional sauce you have left can be served on the side or used later for pasta.