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1
Preheat the oven to 350 F.
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2
Bring a pot of water to boil.
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3
Remove tops of bell peppers and with a spoon carve out the seeds and white parts.
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4
Boil peppers in the pot of boiling water for 2-3 minutes, then use a slotted spoon to remove them from the water.
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5
In a large skillet, heat the oil over medium-high heat.
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6
Add the onions and minced garlic and saute, stirring occasionally for about 3 minutes.
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7
Add the beef, parsley, salt, black pepper and pepper flakes.
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8
Continue to heat and stir occasionally.
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9
When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well.
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10
Remove from the heat and adjust seasoning to taste.
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11
Pour enough water into a baking dish (one that is large enough to hold the peppers) to just cover the bottom.
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12
Slice peppers in half and fill with the rice mixture.
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13
Put pepper halves back together, closing with toothpicks.
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14
Place peppers in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.
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15
Remove the peppers from the oven and immediately split the halves apart and sprinkle mozzarella cheese on top of the filling.
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16
Recipe adapted from Emeril Lagasses Mr. Johns Meat-Stuffed Bell Peppers from Food Network in 2003.
