8 small-medium bell peppers
710ml container Massimo’s tomato sauce
1 tbsp olive oil
½ large yellow onion, diced
4x cloves garlic, minced
450-500g ground beef
2 tomatoes, chopped
1 tbsp dried oregano
2 ½ tsp kosher salt
½ tsp ground pepper
¼ tsp chili flakes
⅓ cup chopped fresh basil
¼ cup chopped fresh parsley
1 cup cooked white rice
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
1 cup shredded provolone cheese
Garnish: fresh basil leaves
- Preheat the oven to 400F and add all of the tomato sauce to the bottom of a large baking dish.
- Prepare the peppers: Slice the tops off of the peppers and remove membranes and seeds. If peppers need help to stand up, slice a small portion off the bottom to make it flat. Stand the peppers in the tomato sauce in the baking dish. Drizzle the inside of each pepper with olive oil and add a big pinch of salt pepper. Set aside.
- Make the filling: Cook the rice according to package directions, set aside. Head a large pan to medium heat. When the pan is hot add 1 tbsp olive oil and the diced onion and minced garlic, cook for 3-4 minutes until softened. Add the ground beef, cook and break apart the beef until cooked through, about 10-12 minutes. Add in chopped tomatoes, dried oregano, kosher salt, pepper and chili flakes, stir and let simmer for 5 minutes.
- Remove the pan from the heat and stir in the chopped basil, chopped parsley, cooked rice, shredded parmesan cheese and shredded mozzarella cheese until combined.
- Divide the filling between all 8 of the peppers and then divide the shredded provolone cheese between the peppers, adding a bit to top each pepper.
- Bake for 30-40 minutes uncovered, until the cheese is melted and the peppers are just tender. Top with fresh basil and serve immediately.
TIPS
- Want to cook these and reheat to enjoy later? Store up to 3 days in the refrigerator and gently reheat, covered in the oven at 350F until warmed through.
