Servings: 4

4 large peppers 4 large peppers
1 onion, finely chopped 1 onion, finely chopped
2 garlic cloves, minced 2 garlic cloves, minced
¾ pound extra lean ground beef ¾ pound extra lean ground beef
1 ½ cups cooked rice 1 ½ cups cooked rice
1 7½ oz can tomato sauce 1 7½ oz can tomato sauce
½ cup finely grated Parmesan or Romano cheese ½ cup finely grated Parmesan or Romano cheese
⅓ cup finely chopped parsley ⅓ cup finely chopped parsley
2 tsp dried basil 2 tsp dried basil
salt and pepper to taste salt and pepper to taste

Preheat oven to 350° F.
Cut peppers in half through stem. Discard seeds and white ribs of peppers. Set aside.
Cook onion, garlic, and ground beef in a frying pan set over medium heat, stirring frequently, until beef is no longer pink. Drain any fat.
Turn mixture into a large bowl. Toss meat with rice, ⅓ cup tomato sauce, cheese, parsley and basil. Tast and add salt and pepper.
Spoon mixture into peppers. Stir remaining tomato sauce with a couple tablespoons of water and spoon into the bottom of a large cassesrole pan. Place pepper halves in the pan in a single layer.
Cover and bake for 45 to 50 minutes until tender, casting occasionally with tomato sauce mixture.