How To Make The Best Stuffed Peppers

Ingredients:

• 6 large bell peppers
• 1.5 lbs ground meat (preferably 80/20 beef)
• 4 cups marinara sauce
• 2 cups white rice
• 1 cup shredded mozzarella
• 1 cup beef broth or beef stock
• 1 cup finely grated Pecorino Romano
• 8 cloves of garlic, minced
• Fresh basil (about 1/4 cup of leaves)
• Fresh parsley (about 1/4 cup of leaves)
• Sicilian oregano (about 2 teaspoons)
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Kosher salt (about 2 1/2 teaspoons, adjust to taste)
• Extra virgin olive oil

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the bell peppers in half, remove seeds and membranes. Parboil the peppers in boiling water for about 8 minutes. Drain and let them cool.
3. Heat a skillet over medium heat and add a bit of water. Once hot, add olive oil and brown the ground meat until fully cooked.
4. Add minced garlic to the meat and cook for 1-2 minutes until fragrant.
5. Pour a bit of white wine into the skillet to deglaze and capture meat juices. Stir well.
6. Add marinara sauce, beef broth, white rice, Pecorino Romano, basil, parsley, Sicilian oregano, red pepper flakes, and adjust salt to taste. Mix all ingredients well.
7. Fill each bell pepper half with the meat and rice mixture.
8. In a baking dish, mix water with the remaining sauce and pour it into the dish. Place the stuffed peppers in the dish.
9. Sprinkle each pepper with shredded mozzarella and drizzle with extra virgin olive oil.
10. Cover the peppers with aluminum foil and bake in the oven for 25 minutes.
11. Remove the foil, add the remaining mozzarella on top, and bake for an additional 15 minutes until the cheese is golden.
12. If desired, broil the peppers for 2 minutes to achieve a golden finish.
13. Remove from the oven and let them cool for a few minutes before serving.

Tips:

• Adjust seasonings according to your preferences. Add more red pepper flakes if you prefer a spicier flavor.
• Feel free to experiment with different types of cheese for the topping.
• Serve these stuffed peppers with a fresh salad or crusty bread.