Italian Style Stuffed Peppers with Rice and Pork

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3.While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and cook for another 30 seconds until fragrant.

5.Add the ground pork to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Season with salt, pepper, dried oregano, basil, thyme, and red pepper flakes if using.

6.Stir in the drained diced tomatoes and cooked rice into the pork mixture. Cook for 2-3 minutes to combine flavors. Adjust seasoning with salt and pepper as needed. Remove from heat.

7.Lightly grease a baking dish large enough to hold the peppers upright.

8.Stuff each bell pepper generously with the pork and rice mixture, pressing down slightly to fill completely.

9.Place the stuffed peppers upright in the baking dish. Sprinkle the tops evenly with grated Parmesan and shredded mozzarella cheese.

10.Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

11.Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

12.Remove from oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving.