Stuffed Bell Peppers with Big Tone's Marinara Sauce.

Instructions:

1. Prepare the Bell Peppers:

   • Preheat your oven to 375°F.

   • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.

2. Cook the Filling:

   • In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and minced garlic. Cook until softened.

   • Add ground beef or Italian sausage to the skillet. Cook until browned and fully cooked through. Drain excess fat if needed.

   • Stir in cooked rice and Big Tone's Marinara Sauce. Season with salt and pepper to taste. Let the mixture simmer for a few minutes.

3. Stuff the Bell Peppers:

   • Place the bell peppers upright in a baking dish.

   • Spoon the meat and rice mixture into each bell pepper, filling them to the top.

   • Sprinkle shredded mozzarella cheese over the stuffed peppers.

4. Bake:

   • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.

   • Remove the foil during the last 5 minutes of baking to allow the cheese to melt and brown slightly.

5. Serve:

   • Once the stuffed bell peppers are done baking, remove them from the oven and let them cool for a few minutes.

   • Serve hot, garnished with chopped fresh parsley or basil if desired.