Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just
tender, 2 to 3 minutes. Remove with a slotted spoon and dry
on paper towels.
In a large saute pan or skillet, heat the oil over medium-high
heat. Add the onions and chopped bell peppers and cook,
stirring, until soft, about 3 minutes. Add the beef, pork, garlic,
parsley, salt, black pepper, and pepper flakes. Cook until the
meat is browned, stirring with a heavy wooden spoon to break
up the lumps, about 6 minutes. Add the rice and tomato sauce
and stir well. Remove from the heat and adjust the seasoning,
to taste.
Pour enough water into a baking dish to just cover the bottom,
about 1/8-inch deep. Stuff the bell peppers with the rice
mixture and place in the baking dish. Bake until the peppers
are very tender and the filling is heated through, 25 to 30
minutes.
Remove from the oven and let rest for 10 minutes before
serving.
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