Beef and Sausage Stuffed Peppers

1 cup of uncooked long grain white rice

3/4 teaspoon of salt divided

1 tablespoon of extra virgin olive oil

12 ounces of 85% lean ground beef

8 ounces of bulk sweet Italian sausage

1 medium of red onion chopped

3 cloves garlic, minced

3/4 cup of packed golden raisins

2 tablespoons of drained capers

1 tablespoon of chopped oregano

1/2 teaspoon of black pepper

1 cup of shredded aged Asiago cheese

6 medium of assorted color bell peppers red, yellow, orange, crowns cut off and seeds removed

2 cups of reduced sodium tomato juice

1. Cook the rice with 1/4 teaspoon of the salt according to package directions.
2. Heat the oil in a Circulon Elementum 5-Qt Sauté over medium-high. Add the beef and sausage; cook, breaking up into smaller pieces, until no longer pink, 4-5 minutes. Add the onion, garlic, raisins, capers, and oregano; cook, stirring occasionally, until the onion begins to soften, 5-6 minutes. Stir in the rice and cook 1 minute. Remove from the heat and stir in the cheese, remaining 1/2 teaspoon salt and pepper.
3. Spoon the filling into the bell peppers and set then in a Dutch oven or pot just large enough to hold them snugly. Pour the juice into the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the peppers are tender, 28-30 minutes. Transfer to serving bowls and spoon the cooking liquid over the peppers.