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.