STUFFED GREEN PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
• 3. In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins.
• 4. Add the beef, pork, or Italian sausage, fresh parsley, garlic, salt, pepper flakes, and black pepper.
• 5. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins.
• 6. Add the rice and tomato sauce. Stir well. At this point, if want to substitute peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
• 7. Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Place peppers in a baking dish. Stuff the bell peppers with the rice mixture halfway up. Then sprinkle with mozzarella & Gruyere.
• 8. Add another layer of rice mixture. Spread 1-2 Tbsp of tomato sauce on top of each pepper. If any leftover rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
• 9. Cover with foil. Cook peppers in the oven for about 30 mins or until tender.
• 10. Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
• 11. Remove from oven, let rest for approximately 10 minutes before serving.