6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1 pound ground beef
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
1 15 oz. can petite diced tomatoes
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 5 or 6 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft. Add garlic and allow to cook a couple minutes longer, then remove from skillet (put in a bowl). Add beef to skillet and cook until brown and cooked through, then drain. Combine peppers, onions, and garlic back in the skillet with the beef; add rice, tomato sauce, salt & pepper, and stir well. Adjust the seasoning to taste.
Pour 1 can of petite diced tomatoes into a baking dish large enough for all the peppers. Stuff the bell peppers with the meat & 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.
Remove from the oven and let rest for 10 minutes before serving.