Classic Stuffed Peppers

Gather the ingredients.

Slice off the very top of the pepper at the stem end to remove the stem. Chop these pepper caps and set aside to use in the filling.

Remove the seeds and white membranes from the inside of the peppers, then slice a thin layer off the bottom of the pepper crosswise so it stands flat

Place a large pot of salted water over high heat and bring to a boil; add the peppers and cook for 2 minutes.

Preheat the oven to 350 F. Remove the blanched peppers and drain well; arrange them in a baking dish, cut-side up. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef , kosher salt, pepper, and onion and cook, stirring, for 5 minutes.

Add the reserved chopped bell pepper and garlic and continue cooking for 3 to 4 minutes, until the onion is translucent and the beef is no longer pink.

Add the cooked rice, about half of the tomato sauce, and the Worcestershire sauce to the skillet and heat through. Taste and adjust the seasonings.

Stuff the 4 large bell peppers with the ground beef and rice mixture.

Cover the baking dish tightly with foil and bake for 20 minutes.

Remove the foil and spoon the remaining tomato sauce over each stuffed pepper. Top with shredded cheese and return to the oven.

Bake, uncovered, for 10 minutes longer, or until the cheese is melted and the center of the peppers reach about 165 F. Remove the stuffed peppers to a platter or individual plates and garnish with chopped parsley, if desired.