Stuffed Peppers

1 c. long grain white rice
2 c. water
Cook and cool
Sauce:
1 onion , minced fine, cooked and divided in 1/2
1 tbsp. olive oil
2 c. Marinara sauce
1 c. beef broth
1 tbsp. balsamic vinegar
1/8 teas. red pepper flakes
Peppers:
1 lb. lean ground beef
1/2 lb. mild-hot Italian pork sausage, casings removed
1 can diced tomatoes
1/4 c. parsley
2 cloves garlic, minced
2 teas. salt
1 teas. pepper
pinch cayenne pepper
4 large green or red peppers , halved lengthwise and seeded
1c. parm. cheese

Soak pepper in salt water for 1 hour, rinse and set aside.
Combine sauce ingredients and simmer until vegetables are tender and well integrated.
Combine meat mixture with 1/2 cook onion , stir in rice and cheese. Stuff peppers with meat mixture.
Place peppers in large baking dish, gently pour sauce over and around peppers.
Cover and bake 375 degrees 45 minutes
remove cover and bake until meat is no longer pink, 20-30 minutes