Beef and Rice Stuffed Bell Peppers

Name: Beef and Rice Stuffed Bell Peppers
Total time: 100
Yield: 6
Ingredients: 6 bell peppers; 3 cups chunky tomato sauce, divided; 0.5 onion, very thinly sliced; 1 cup beef broth; 0.25 teaspoon red pepper flakes; 1.5 pounds lean ground beef; 1.5 cups cooked rice; 0.5 cup freshly shredded Parmigiano-Reggiano cheese; 0.25 cup chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 2 teaspoons salt; 0.5 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley, divided

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

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6 bell peppers
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3 cups chunky tomato sauce, divided
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0.5 onion, very thinly sliced
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1 cup beef broth
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0.25 teaspoon red pepper flakes
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1.5 pounds lean ground beef
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1.5 cups cooked rice

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0.5 cup freshly shredded Parmigiano-Reggiano cheese
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0.25 cup chopped fresh flat-leaf parsley
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4 cloves garlic, minced
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2 teaspoons salt
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0.5 teaspoon freshly ground black pepper
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1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.