4 large bell peppers, red or any color
3 cups brown rice, slightly undercooked
4 tablespoons olive oil
1 1/2 cups yellow onion, chopped small
2 tablespoons garlic, minced
2 cups tomatoes, chopped small
1/4 cup white wine or chicken broth
1/4 cup parsley, finely chopped, plus extra for garnish
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
Preheat oven to 375 degrees.
Cut peppers in half lengthwise. Scoop out seeds and set aside.
Slightly undercook rice, drain and rinse in cold water, drain again and set aside.
In large frying pan, heat oil and sauté onions until soft.
Stir in garlic. Add the tomatoes and the wine/broth and cook until tomatoes are tender, about 5 minutes.
Remove tomato mixture from the heat.
Stir in rice, parsley, mozzarella and Parmesan cheeses and salt and pepper.
Stuff the peppers with rice mixture.
Sprinkle the tops with the remaining parmesan cheese and a splash of olive oil.
Arrange the peppers on a foil- or parchment-lined sheet pan or in a shallow baking dish.
Bake peppers until tender, 35-45 minutes.
Remove from oven, and garnish with fresh parsley before serving.