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1
Cook the Arborio rice in a large saucepan of boiling salted water until al dentetender but fiabout 12 minutes.
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2
Drain and cool to room temperature.
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3
While the rice is cooking, preheat the oven to 400 F, prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon.
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4
Heat 2 tablespoons of the olive oil in a small skillet over medium heat.
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5
Stir in the onion and cook, stirring, until wilted, about 4 minutes.
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6
Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended.
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7
Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely.
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8
Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13 x 9inch baking dish as you do so.
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9
Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.
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10
Pour in enough of the tomato sauce barely to cover the peppers.
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11
Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes.
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12
Remove, and let stand 10 minutes before serving.
