Step 1

Preheat oven to 425°F

Step 2

Cut tops lengthwise off the peppers and save to roast with the pepper shells after you remove the seeds and ribs

Step 3

Spray the caps and shells with oil, season with salt and pepper and bake 10 to 12 minutes

Step 4

Let cool

Step 5

Meanwhile, heat 2 tablespoons EVOO in a medium pot over medium-high heat and add the carrot, celery and onion

Step 6

Season with salt and pepper and soften 4 to 5 minutes, add garlic, stir, then add meat and cook until lightly browned

Step 7

Add rice and toast another minute, add tomato paste and stir a minute, add red wine and herbs, tomatoes and grated Parm

Step 8

Pour passata into a casserole dish, fill pepper shells with the meat mixture, then top with the caps

Step 9

Arrange the potatoes around the peppers and tucked between them and drizzle about 4 tablespoons EVOO over the top

Step 10

Roast, covered, 40 minutes and uncovered 10 to 15 minutes more

Step 11

Listicle: Rachael Ray 9" x 13" Ceramic Baker