Stuffed Peppers

6 large green bell peppers (cut in half from stem to bottom) and seeds removed

2 Tbsp vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 lb ground beef

1/2 lb ground pork

1 Tbsp minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 tsp salt

1/2 tsp ground black pepper

1 pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 oz tomato sauce

1 c mozzarella cheese

water (or chicken broth)

Preheat the oven to 350 F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté 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, pork, 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. Add the rice and tomato sauce and stir well. Remove from heat and adjust the seasoning, to taste.

Pour enough water (or chicken broth) into a baking dish just to 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 in heated through, approximately 20 minutes. Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes. Enjoy!