Peppers Stuffed with Beef and Rice, Cheese Gratins

Prepare the Peppers:

Cut off the tops of the peppers and remove the seeds and inner membranes. If necessary, trim the base slightly so that they stand upright without piercing the bottom. Blanch the peppers in boiling water for 5 minutes to soften, then drain and set aside.

Cook the Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent. Add the garlic and cook for one more minute. Then add the ground beef, breaking it up with a spoon. Cook until the beef is nicely browned. Drain off the excess fat.

Season the Beef Mixture:

Add the salt, pepper, smoked paprika, oregano, and red pepper flakes to the beef. Mix well and cook for a few minutes.

Combine with the Rice and Tomato Sauce:

Stir in the cooked rice and tomato sauce. Let the mixture simmer for about 5 minutes, then remove from heat. Stir in half of the mozzarella and all of the Parmesan cheese until combined.

Stuff the peppers:

Arrange the blanched peppers in a baking dish. Fill each pepper with the beef and rice mixture, packing down well.

Cook the Stuffed Peppers:

Scatter the remaining mozzarella cheese over the stuffed peppers. Pour a little water into the bottom of the dish (just enough to cover the bottom). Cover with foil and bake in the preheated oven for 25 minutes.

Grill to Finish:

Remove the foil and broil for an additional 5 minutes, or until the cheese is bubbly and lightly browned.

Serve:

Carefully remove the stuffed peppers from the oven. Let them sit for a few minutes as they will be very hot. Serve with a drizzle of warm tomato sauce and a sprinkle of fresh parsley.