Stuffed Bell Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place in a baking dish and set aside.
2. Cook the filling base
   In a large skillet over medium heat, cook the ground beef and onions until the meat is browned and the onions are translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Drain excess fat if necessary.
3. Combine the filling ingredients
   Stir in the cooked rice, diced tomatoes, tomato paste, oregano, and basil. Season with salt and pepper to taste. Cook for 2-3 minutes to allow flavors to blend. Remove from heat and stir in half the mozzarella cheese, all the Parmesan, and the fresh parsley.
4. Stuff the peppers
   Spoon the filling mixture evenly into each bell pepper. Pour the chicken broth into the bottom of the baking dish around the peppers. This helps steam the peppers as they bake.
5. Bake the peppers
   Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella cheese on top of each pepper, and bake uncovered for an additional 10 minutes until the cheese is melted and the peppers are tender.
6. Rest and serve
   Allow the stuffed peppers to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired. Serve hot with a side salad or crusty bread.