Stuffed Bell Peppers

• 6 green (or red)  bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1/2 pound ground beef
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 2 cups cooked long or medium-grain brown rice
• 1 jar pasta sauce
Shredded mozzarella cheese


Preheat the oven to 350 degrees F.
In a large pot of boiling water, boil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels. Bake 10 minutes to continue drying and to soften the peppers
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. (drain to reduce fat content) Add the rice and pasta sauce and stir well.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Cover with mozzarella cheese, bake 5 additional minutes

Remove from the oven, and let rest for 10 minutes before serving.

enjoy!