Sids Stuffed Peppers

1 cup uncooked long grain white rice
2 cups water
SAUCE:--
1 onion, diced
1 tbsp rice bran oil
2 cups marinara sauce
1 cup beef stock
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ tsp chilli flakes
PEPPERS:--
500 g lean ground beef
110 g hot Italian pork sausage, casing removed
285 g can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
1 tbsp SIDS SALT & PEPPER to taste
1 pinch ground cayenne pepper
4 large orange bell peppers, halved lengthwise & seeded
1 cup grated Parmesan cheese, plus more for topping

Preheat the oven to 190°C.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes. Set the cooked rice aside.
Cook onion in oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
Stir marinara sauce, beef stock, SIDS LOW SUGAR RASPBERRY VINEGAR, and chilli flakes into the frypan then cook and stir for 1 minute.
Pour sauce mixture into a 22 x 33 cm baking dish and set aside.
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, SIDS SALT & PEPPER, and cayenne pepper into bowl with reserved onions then mix well. Stir in cooked rice and Parmesan. Stuff the peppers with beef and sausage mixture.
Place stuffed pepper halves in the baking dish over tomato sauce then sprinkle with remaining Parmesan, cover baking dish with aluminium foil, and bake in the oven for 45 minutes.
Remove aluminium foil and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an addition 20-25 minutes.