Parsley's Stuffed Peppers

Recipe by Parsley
READY IN: 1hr 20mins




  • Preheat oven to 375°F Lightly grease a deep large baking pan.
  • Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
  • In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
  • Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
  • Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
  • Cover skillet and simmer gently for 15 minutes; stirring once or twice.
  • Stir again and add desired amount of salt; if needed.
  • Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
  • Top each with the RESERVED tomato sauce.
  • Loosely cover with foil and bake 45 minutes.
  • After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).