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Preheat oven to 400 degrees. Cook rice according to package instructions.
Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.
Place peppers upside down in water, cover with foil and bake 20 minutes.
Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.
Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with parsley and serve warm.