Classic Stuffed Bell Peppers

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Slice the top 1/2-inch off the peppers. Remove the seeds and pith. Place the peppers in the boiling water and let cook for 3 minutes or until the peppers are just turning soft. Remove the peppers carefully with a slotted spoon or tongs and let drain upside down on paper toweling.

Add the rice to the boiling water and let cook for 12-15 minutes or until the rice is cooked. Drain the water from the rice and set the rice aside in a large bowl to cool slightly.

Add the oil to a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes.

Add the ground beef to the skillet and cook, stirring frequently to break up the meat, until no longer pink, about 5 minutes.

Stir the garlic into the beef and cook for 1 minute.

Add the beef mixture to the rice. Stir in the diced tomatoes, 1 cup of the shredded cheese, the parsley, and salt and pepper to taste. Mix well.

Combine the ketchup and enough of the reserved tomato liquid to make it easy to drizzle.

Place the drained peppers cut-side up in a 9x9-inch baking dish. Divide the beef filling between the peppers. Top each with 2 tablespoons of the ketchup mixture and sprinkle each with the remaining cheese.

Place the stuffed peppers in the oven and bake at 350 degrees F for 25-30 minutes or until the filling is hot and the cheese is melted and lightly browned.

Serve the stuffed peppers immediately.