Stuffed Peppers

Method

1. Finely chop the onion and sauté in oil over medium-low heat until soft and translucent.
2. Add the rice and stir for a minute to toast lightly.
3. Pour in hot vegetable broth just to cover the rice. Cook until the broth is absorbed, then turn off the heat and let the rice cool.
4. In a large bowl, combine ground beef, sausage (removed from casings and crumbled), grated Parmesan, eggs, chopped parsley, soaked and squeezed bread, cubed cheese (Emmental or Pecorino), salt, and pepper.
5. Add the cooled rice and mix everything together until well combined.
6. Prepare the peppers: cut off the tops and remove all seeds and white membranes. Reserve the tops and any trimmed pieces.
7. Arrange the peppers upright in a baking dish. Season the bottom with a little salt and oil. Add the reserved pepper pieces and a bit of tomato sauce.
8. Fill each pepper with the meat-rice mixture, pressing gently. Do not overfill, as the rice expands during cooking.
9. Spoon a little tomato sauce over each stuffed pepper.
10. Cover the dish with aluminum foil and bake at 200°C (400°F) for about 30 minutes.
11. Reduce the oven temperature to 180°C (350°F) and continue baking for another 30–40 minutes, until the peppers are tender and the filling is cooked through. Occasionally baste the peppers with the pan juices.
12. Let the peppers rest for a few minutes before serving.