4 sweet bell peppers (any colour of peppers can be used)
1 pound lean ground beef
1 cup uncooked Minute Rice
1 medium onion, finely diced
1 clove garlic, minced
1 tsp dried basil
1 660ml bottle strained tomatoes or passata
1/4 cup freshly grated Parmigiano-Reggiano cheese
salt and pepper to taste
Preheat oven to 175°C (350°F).
Slice the tops off of the peppers and remove the seeds and membranes. Set aside.
Place ground beef, Minute Rice, onion, garlic, dried basil, salt and pepper in a bowl. Mix well.
Divide beef mixture between peppers and full the peppers with the meat mixture.
Pour half of the bottle of strained tomatoes or passata in the bottom of a baking dish.
Place stuffed peppers into the dish and spoon more strained tomatoes over top.
Sprinkle evenly with grated Parimigiano-Reggiano cheese.
Bake for 1 hour or until an internal temperature of 72°C (160°F) is reached.
If you don't have Minute Rice available, you can use par-boiled rice instead, but it must be precooked before you add it to the mixture.