Stuffed Peppers

1. Preheat the oven to 400°F and set oven rack in the middle position. For this recipe you can use a large oven safe skillet or frying pan to prepare the filling and then bake the stuffed peppers in the skillet in the oven. Alternatively, you can use any frying pan to prepare the filling and then bake the stuffed peppers in a baking tray.

Prepare the Filling

1. Heat oil over medium heat in a large nonstick skillet. Add the onion and sauté, stirring frequently until soft and translucent, about 3 - 4 minutes.
2. Add the garlic and cook 1 minute, until just fragrant.
3. Add the ground beef, chili flakes, oregano, basil, paprika, parsley, salt and pepper and increase the heat to medium high. Sauté and use a spatula or wooden spoon to break up the meat into small pieces. Cook until the meat is browned and just cooked through, about 6-8 minutes.
4. Add the parboiled rice and stir until evenly combined. Add ¾ of the crushed tomatoes and bring to a boil. Reduce the heat to medium low and simmer uncovered for 6-8 minutes. Remove the skillet from the heat and set aside.

Baking Methods

1. Baking Dish – to a 9x13 baking dish, add the remaining crushed tomatoes and ¼ cup water. Stir to combine and evenly coat the bottom of the pan. Place the peppers, cut side up, in the baking dish. Fill each pepper with meat mixture. Cover with foil and bake 25-30 minutes or until peppers are tender.
2. Oven Safe Skillet – stuff the peppers by evenly distributing the filling mixture between the pepper halves and set aside. When all the peppers have been stuffed and the skillet is empty, add the remaining crushed tomatoes and ¼ cup of water. Stir to combine and evenly coat the bottom of the pan. Add in the stuffed peppers. Cover with foil and bake 25-30 minutes or until peppers are tender.
3. Remove the foil and top the peppers with the shredded cheese. Cook uncovered for about 4-5 minutes or until cheese melts.

Serve

1. Serve garnished with fresh chopped parsley. Enjoy!