Ingredients:

  • 6 large bell peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound ground beef (80/20 blend)
  • 1/2 pound ground pork
  • 1 cup cooked rice (white or brown)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Halve peppers lengthwise and remove seeds and membranes. Lightly brush the inside of the peppers with olive oil and season with salt, pepper, oregano, and red pepper flakes. Set aside.
  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 and pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain off any excess grease.
  4. In a large mixing bowl, combine the cooked meat mixture, cooked rice, diced tomatoes (undrained), Parmesan cheese, parsley, and egg. Season with salt and pepper. Mix well to combine.
  5. In a separate bowl, combine crushed tomatoes, sugar, and basil. Season with salt and pepper.
  6. Spoon the meat filling into each pepper half, mounding slightly.
  7. Pour a thin layer of the tomato sauce into the bottom of the baking dish. Arrange the stuffed peppers in the dish. Pour the remaining tomato sauce over the peppers. Sprinkle with additional Parmesan cheese.
  8. Cover the baking dish with foil and bake for 45 minutes.
  9. Remove the foil and bake for another 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Let the peppers rest for 10 minutes before serving.