Ingredients

• 6 bells peppers , any color
• 3 cups chunky tomato sauce , divided
• ½ onion , very thinly sliced
• 0.5 cups beef broth
• 0.25 teaspoons red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cups freshly shredded Parmigiano-Reggiano cheese
• 0.25 cups chopped fresh flat-leaf parsley
• 4 cloves garlic , minced
• 2 teaspoons salt or to taste
• 0.5 teaspoons freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley , divided

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice peppers 1/2-inch from the top; cut out stems and set aside to use as 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.
3. 3 Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. 4 Set bell peppers upright in the dish.
5. 5 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.
6. 6 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.
7. 7 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 soft, sweet, and tender, 20 to 30 more minutes.
8. 8 Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition per serving