Beef and Rice Stuffed Peppers

Ingredients:

• 6 Bell peppers
• 1 ½ pounds lean ground beef
• 2 ½ cups diced tomatoes, divided
• 1 medium onion, finely chopped
• 2 cups cooked rice
• ½ cup grated Parmesan cheese
• ¼ cup chopped parsley
• 1 cup beef broth
• 3 tsp freshly minced garlic
• Salt and pepper to taste
• ½ cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds and membranes.
3. In a 9×13-inch baking pan, pour 1 cup of beef broth and 2 cups of diced tomatoes. Add the chopped onion and stir well to combine.
4. In a large mixing bowl, combine the ground beef, Parmesan cheese, cooked rice, ½ cup of diced tomatoes, parsley, minced garlic, salt, and pepper. Mix well.
5. Spoon the beef and rice mixture into each pepper, filling them generously. Place the pepper tops back on.
6. Arrange the stuffed peppers in the baking pan.
7. Cover the pan with aluminum foil and bake for one hour.
8. Remove the foil, sprinkle the stuffed peppers with shredded mozzarella cheese, and return to the oven for another 30 minutes or until the cheese is melted and bubbly.
9. Serve hot and enjoy!