Parsley's Stuffed Peppers

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 7
• 6 -7 large green bell peppers or 6 -7 large red bell peppers, i use a combo
• 1 lb ground sirloin
• 1 lb ground lamb
• 1 large onion, finely chopped
• 4 -6 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can tomato sauce, divided
• 2 tablespoons chopped parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon sugar
• 1/2 teaspoon marjoram
• 1/2 teaspoon pepper
• 3/4 cup beef broth
• 1 cup instant brown rice
• salt, to taste
• mozzarella cheese (optional)

Recipe

• 1 preheat oven to 375°f lightly grease a deep large baking pan.
• 2 cut tops off peppers and remove seeds. place hollowed peppers cut side up in the prepared baking dish.
• 3 in a large skillet, brown and crumble beef and lamb with the onion and garlic; drain off fat and return to the skillet.
• 4 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.
• 5 add the beef broth and uncooked instant rice. stir well. bring to a soft boil; reduce heat.
• 6 cover skillet and simmer gently for 15 minutes; stirring once or twice.
• 7 stir again and add desired amount of salt; if needed.
• 8 generously fill each hollowed bell pepper. if any leftover filling exists, just pour more over each.
• 9 top each with the reserved tomato sauce.
• 10 loosely cover with foil and bake 45 minutes.
• 11 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).