Ingredients

The following ingredients have 6 Servings
  • 3/4 cup long-grain white rice (cooked until just underdone (cooled))
  • 6 bell peppers (any color (large size))
  • 2 Tablespoons olive oil
  • 1 yellow onion (chopped)
  • 4 garlic cloves (minced or thin sliced)
  • 1 1/2 lbs lean ground beef
  • 28 ounce can whole tomatoes (with juice)
  • A good handful fresh parsley (chopped)
  • 6-8 fresh basil leaves (chopped)
  • 2 teaspoons oregano
  • salt and pepper
  • 3/4 cup grated parmesan cheese

Instruction

  • Preheat oven to 400 degrees.
  • To prepare the peppers, trim about 1/4-inch from tops of bell peppers. Snip around the core and then remove it. Place snug into a baking dish just large enough to fit the peppers.
  • Brush or spray the inside of each pepper with olive oil and season with salt and pepper. Roast the peppers until just undercooked and firm (about 15 minutes).
  • Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and saute until translucent (around 4-5 minutes). Add the garlic and cook another minute.
  • Add beef season with salt and pepper then let cook until browned. Break up the beef and toss it with onions and continue to cook another 2 minutes, Remove from heat, drain off excess fat if necessary.
  • Stir in tomatoes and crush them with a spoon or potato masher. Mix in the cooked rice, parsley, basil, and oregano.
  • Taste for seasoning and if needed, season with salt and pepper to taste.
  • Spoon the mixture evenly into the roasted peppers. Sprinkle with parmesan cheese bake 20-25 minute or until the peppers are tender and the tops are crisp and golden. Serve warm.