Stuffed Bell Peppers

By tamalone

Ingredients

• 6 large (8-ounce) red bell peppers
• 2 tablespoons olive oil
• 1 onion chopped onions
• 6 tablespoons chopped fresh parsley, or 1 tablespoon dried
• 3 garlic cloves, chopped
• 1 cup cooked white rice, cooled
• 1 tablespoon dried oregano
• 1/2 cup basil, torn
• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon red pepper flakes
• 16 ounce can diced tomatoes
• 1/2 cup tomato sauce
• 1 pound lean ground beef, or turkey
• 1 large egg
• 1/2 cup parmesan, grated

Details

Servings 6

Preparation

Step 1

1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, oregano, basil, salt, pepper, and red pepper flakes. Cool 10 minutes. Mix in 1/2 cup tomato sauce, parmesan, then beef and egg.

2. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour diced tomatoes around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)