6 bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon pepper
Pinch red pepper flakes
2 cups white rice, cooked
8 ounces tomato sauce
2 cups mozzarella cheese, shredded

n a large pot of boiling water, boil the cleaned peppers for about 2 to 3 minutes. Remove and dry on paper towels.

In a large skillet, over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the beef, pork, salt, black pepper, and a pinch of red pepper flakes. Cook until the meat is no longer pink and break up lumps while browning. I usually cook mine about 5-6 minutes. Add parsley, rice and tomato sauce and stir. Taste mixture and add more salt and pepper as needed.

Pour enough water into the bottom of a baking dish to about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Hint: crinkle up small pieces of aluminum foil and tuck between peppers if you are having a problem with them sitting upright. Remove from the oven sprinkle with mozzarella cheese on each pepper. Place back in the oven and broil until cheese is bubbly and lightly browned. Let rest for 10 minutes before serving.

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