Ingredients:

  • 6 medium bell peppers (assorted colors), washed
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1/2 cup (120ml) beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) ground beef (or Italian sausage, casings removed)
  • 1 cup (200g) cooked white rice (long-grain is best)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste
  • Extra grated parmesan or mozzarella for topping

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add ground beef (or sausage) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in crushed tomatoes, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. In a large mixing bowl, combine cooked rice, Parmesan cheese, parsley, egg, salt, and pepper. Stir to combine.
  6. Add about 1 cup of the tomato sauce from the skillet to the rice mixture. Stir to combine.
  7. Spoon the filling into the prepared bell peppers, packing it in firmly.
  8. Place the stuffed peppers in the baking dish. Pour the remaining tomato sauce over and around the peppers. Sprinkle with extra parmesan or mozzarella if you're feeling fancy.
  9. Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the filling is heated through.