How to Make Italian Stuffed Peppers

• Prepare the Peppers. Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
  4 medium to large Bell Peppers
• This step is optional. I parboiled the peppers for 3–5 minutes to soften them before baking. This is to help soften them.
• Cook the Filling. Brown ground beef and onions in large skillet on medium-high heat. Add rice, Italian seasoning, garlic powder, parsley, salt and pepper; mix until well blended. Add 20 ounces of the tomato sauce to the ground beef mixture. Place the prepared peppers upright in a baking dish.
  1 1/2 Lbs. Lean Ground Beef, 1 medium Onion, 1 Cup Rice, 2 Tsp. Italian Seasoning, 1/2 Tsp. Garlic Powder, 1 Tbl. Dried Parsley, 1/2 Tsp. Salt, 1/4 Tsp. Pepper, 30 Oz. Tomato Sauce
• Spoon the meat and rice mixture evenly into each pepper until full. And place the stuffed peppers into a baking dish. Add the remaining tomato juice and chicken stock to the baking dish. Cover with foil and bake for 60 minutes, or until the peppers are tender and the filling is heated through.
  1 Cup Chicken Stock
• Remove the foil. Sprinkle stuffed peppers with cheese. Bake the until cheese is melted, for about 10 minutes.
  1/2 Cup Mozzarella Cheese
• To serve, cut stuffed peppers in half and spoon sauce from dish over each half to serve.