Preheat and Prepare Ingredients

1. Preheat your oven to 400°F (200°C).
2. Rinse the rice in a strainer until the water runs clear. Set aside.
3. In a Dutch oven or a large pot over medium heat, bring the vegetable broth to a boil.
4. Add the butter and salt to taste. Stir in the rice.
5. Reduce the heat to low, cover, and cook for 20 minutes without stirring.
6. Remove from heat and use a fork to fluff the rice and set aside.
7. Season the inside of the bell peppers with salt and black pepper.

Stuffing the Peppers

1. In a large mixing bowl, combine the cooked rice, ground meat, sausage meat, chopped basil, chopped parsley, eggs, and 1/2 cup grated Parmigiano Reggiano. Mix until well combined.
2. Fill each bell pepper with the stuffing mixture, packing it tightly to the top.

Baking the Peppers

1. Place 14oz of Ciao Authentica Crushed Tomatoes in the bottom of a large casserole pan.
2. Place the stuffed peppers in the casserole pan on top of the Ciao Authentica Crushed Tomatoes. (Optional: Sprinkle additional Parmigiano Reggiano over the top of the peppers.)
3. Bake in the preheated oven for 30 minutes. Turn the peppers halfway through the baking time to ensure even cooking.
4. After 30 minutes, cover the casserole pan with aluminum foil and return it to the oven. Bake for an additional 30 minutes.
5. Once the peppers are tender, remove them from the oven. Spoon some of the cooked sauce from the bottom of the pan over the peppers.
6. Serve and enjoy!