Ingredients:

  • 6 large bell peppers (assorted colours)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 pound ground beef (or Italian sausage, or a mixture)
  • 1/2 cup uncooked long-grain rice
  • 1 1/2 cups beef broth (or vegetable broth)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese (optional, for topping)

Instructions:

  1. Halve the peppers lengthwise, remove the seeds and membranes. Drizzle with olive oil, salt and pepper.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
  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. In a small saucepan, combine rice and beef broth. Bring to a boil, then reduce heat and simmer, covered, until rice is cooked and broth is absorbed. (approx 15 minutes)
  5. In the skillet with the browned meat, add the diced tomatoes, tomato sauce, oregano, basil, parsley, and cooked rice. Season with salt and pepper to taste. Simmer for 5 minutes.
  6. Spoon the filling into the pepper halves, mounding it slightly.
  7. Arrange the stuffed peppers in the baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes.
  8. Remove the foil, sprinkle with Parmesan cheese (if using), and bake for another 20 minutes, or until the peppers are tender and the cheese is melted and lightly browned. Let cool for a few minutes before serving.