Beef and Rice Stuffed Bell Peppers

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Prepare the peppers: Slice the tops off the bell peppers (about 1/2-inch down) and carefully remove the stems and seeds. Trim a tiny slice from the bottom of each pepper so they stand upright in the baking dish. Pierce the bottoms with a few small holes to allow excess juices to drain. (15 minutes)

Recipe View Create the sauce base: Pour 2 1/2 cups of the chunky tomato sauce into a 9x13-inch baking dish. Scatter the thinly sliced onion, beef broth, and red pepper flakes evenly over the sauce. (5 minutes)

Recipe View Assemble the filling: In a large mixing bowl, combine the ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons of tomato sauce, 1/4 cup of parsley, minced garlic, salt, and black pepper. Mix gently but thoroughly with your hands until just combined. Be careful not to overmix. (10 minutes)

Recipe View Stuff and bake: Lightly stuff each bell pepper with the meat mixture, mounding it slightly. Spread the remaining tablespoon of tomato sauce over the top of each stuffed pepper. Replace the reserved pepper tops. Cover the baking dish first with a sheet of parchment paper, then tightly with aluminum foil. Place the dish on a baking sheet to catch any drips. (10 minutes)

Recipe View Bake: Bake in the preheated oven for 1 hour, or until the peppers have softened slightly. Remove the foil and parchment paper and continue baking for another 20 to 30 minutes, or until the meat filling is cooked through and the peppers are tender. (1 hour 20 minutes)

Recipe View Garnish and serve: Sprinkle each pepper with 1/2 teaspoon of parsley and a generous grating of Parmigiano-Reggiano cheese. Drizzle with a spoonful of the flavorful pan juices before serving. (5 minutes)