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1
In a large saucepan, heat oil over low heat, add red pepper flakes, garlic, and onion.
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2
Cook for about 5 minutes or until the onion is tender, but with no color.
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3
Add the tomato paste, crushed tomatoes, tomato sauce, and 2 1/2 Cups water.
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4
Stir to combine.
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5
Add the next 6 ingredients (spices and sugar).
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6
Bring to a boil, then reduce heat to low.
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7
Simmer for 1 hour.
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8
While the sauce is simmering, bring 2 Cups water to a boil.
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9
Add the arborio rice and stir.
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10
Bring to a boil again and reduce heat to low.
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11
Cover and simmer for 10 minutes.
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12
Rice should be al dente and not completely done.
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13
Drain and rinse just to cool the rice.
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14
When the rice is drained and cool, place it in a large bowl.
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15
Add the 4 cheeses, garlic powder, salt, pepper, and egg.
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16
Mix thoroughly to combine.
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17
Set aside.
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18
Cut peppers in half from stem to bottom.
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19
Remove stems, seeds, and white membranes.
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20
Stuff and mound the pepper halves with the cheese and rice mixture.
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21
It should take about 1/2 Cup per pepper half.
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22
Place about 1 1/2 of sauce in the bottom of a large baking dish.
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23
Arrange the pepper halves in the sauce.
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24
Bake uncovered in a preheated 375 degree F oven for 40 minutes or until the peppers are tender and the cheese is golden brown.
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25
Serve with the sauce spooned over the top and garnish with fresh chopped parsley.
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26
Note: Any additional sauce you have left can be served on the side or used later for pasta.
