Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, any color
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 lb ground beef, 450 g, 85% lean
• 3 garlic cloves, finely chopped
• 1 ½ tsp Italian seasoning
• 1 tsp fine salt
• ½ tsp black pepper
• 1 can diced tomatoes, 14.5 oz (411 g), drained
• 1 ½ cups tomato sauce (passata), 360 ml, divided
• 1 ½ cups cooked white or brown rice, about ½ cup (100 g) uncooked
• 1 ½ cups mozzarella or Monterey Jack cheese, 150 g, grated, divided
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5).
2. Cut the tops off the peppers and remove the seeds and pale ribs. Chop the edible parts of the tops and set aside. Stand the peppers upright in a baking dish just large enough to hold them.
3. Heat the oil in a large skillet over medium heat. Add the onion and chopped pepper tops and cook for 5 minutes, until softened.
4. Add the beef, increase the heat to medium-high and cook, breaking it up, for 5 to 6 minutes, until browned. Drain off excess fat.
5. Stir in the garlic, Italian seasoning, salt and pepper and cook for 1 minute. Add the drained tomatoes and ½ cup (120 ml) of the tomato sauce and simmer for 3 minutes.
6. Take the pan off the heat and stir in the rice and ½ cup (50 g) of the cheese.
7. Spoon the filling into the peppers, pressing it down gently and mounding it on top. Pour the remaining tomato sauce into the dish around the peppers.
8. Cover the dish tightly with foil and bake for 35 minutes, until the peppers are tender when pierced with a knife.
9. Uncover, top each pepper with the remaining cheese and bake for 10 to 15 minutes more, until the cheese is melted and golden. Sprinkle with parsley and serve with the sauce from the dish.