6 bell peppers any color, but i prefer green
2 1/2 cups chunky tomato sauce
1/2 onion, very thinly sliced
1 cup beef broth
1/4 teaspoon red pepper flakes
1 1/2 pounds lean ground beef
1 1/2 cups cooked rice
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat leaf parsley
1/2 cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley, divided
Preheat oven to 375 degrees.
Slice the top 12 inch from the tops of peppers and cut out the stems from the tops. Cut the core from inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottom to let the juices run out.
Pour 2 1/2 cups tomato sauce into a 9 by 13 inch baking dish. Add onion, beef broth, and red pepper flakes, spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt and pepper in a large mixing bowl.
LIghtly stuff peppers with meat mixture. Spread 1 tablespoon remaining 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 dish tightly with foil. Lay dish on a baking sheet.
Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 minutes more. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Makes 6 servings. You can join Unsolved Mysteries and post your own mysteries or
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