Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the peppers in half lengthwise, remove seeds and membranes. Place pepper halves cut-side up in a baking dish.
  2. Par-bake the peppers: Add ¼ inch of water to the bottom of the dish and bake for 10 minutes. Remove from oven and drain water.
  3. In a skillet over medium heat, melt butter. Add onion and sauté until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Add ground beef to the skillet. Break up the meat and cook until fully browned. Drain off any excess fat.
  5. Transfer the browned meat mixture to a large mixing bowl. Add the cooked rice, tomato sauce, fresh parsley, beaten egg, salt, and pepper. Mix thoroughly until just combined.
  6. In the skillet, whisk together the canned diced tomatoes, broth, oregano, salt, and pepper to create the sauce base. Pour this sauce evenly into the bottom of the prepared baking dish.
  7. Generously fill each pepper half with the meat and rice mixture, mounding the filling slightly on top.
  8. Arrange the stuffed peppers on top of the sauce in the baking dish. Cover the dish tightly with aluminium foil.
  9. Bake covered for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the filling is piping hot and the tops are slightly browned.
  10. Let rest for 5 minutes before serving. Garnish with fresh parsley.