Ingredients:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 2 cups water
  • 1 lb lean ground beef
  • 2 cups cooked white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Slice the tops off the bell peppers and remove the seeds.
  2. Place peppers in a skillet with water and olive oil; simmer for 3-5 minutes until slightly softened, then drain.
  3. In a large skillet over medium-high heat, brown the lean ground beef and diced onion until no pink remains.
  4. Stir in minced garlic, salt, black pepper, and dried oregano, cooking for 60 seconds.
  5. Remove the mixture from heat and stir in the cooked rice and chopped fresh parsley in a mixing bowl.
  6. Preheat oven to 375°F (190°C) and pour half of the tomato sauce into the bottom of a 9x13 inch baking dish.
  7. Firmly pack the beef and rice mixture into each parboiled pepper.
  8. Top each pepper with the remaining tomato sauce and a handful of shredded mozzarella and Parmesan cheese.
  9. Bake for 20-25 minutes until the cheese is bubbling and edges are golden brown.