Step-by-Step Instructions

• Prep the peppers. Cut the tops off each pepper and remove the seeds and membranes inside. You want a clean hollow shell. If the bottom of the pepper is wobbly and won't stand upright, slice a tiny bit off the base to create a flat surface. Just don't cut through to the inside or the filling will leak out.
  4 Large Bell Peppers
• Blanch the peppers. Bring a large pot of salted water to a boil. Drop the peppers in and cook for 3 to 4 minutes until they're slightly softened but still hold their shape.
• This step is key. It takes the raw crunch out of the peppers without turning them mushy. Pull them out with tongs and set them upside down on a paper towel-lined plate to drain. You don't want water pooling inside when you stuff them.
• Preheat your oven to 375°F. While the oven heats, get your baking dish ready. Pour half of the tomato sauce into the bottom of the dish and spread it evenly. This creates a moisture buffer and prevents the peppers from sticking or burning.
  30 Ounces Tomato Sauce
• Brown the beef. Heat a large skillet over medium-high heat and add the olive oil. Once it's shimmering, add the ground beef. Break it up with a wooden spoon and let it cook undisturbed for 2 to 3 minutes so it gets a good brown crust. Add the diced onion, salt, garlic powder, and Italian seasoning. Then stir and continue cooking until no pink remains.
  2 Tablespoons Olive Oil, 1 Pound Ground Beef, 2 Tablespoons Onion, 1 Teaspoon Salt, 1 Teaspoon Garlic Powder, 1 Teaspoon Italian Seasoning
• Add the rice and sauce. Stir in the cooked rice, chicken stock and the remaining tomato sauce. Mix everything thoroughly so the rice is coated and the beef is evenly distributed. Let it cook together for 2 minutes. Taste it. This is your last chance to adjust seasoning before it goes into the peppers. Add more salt, pepper, or Italian seasoning if it tastes flat.
  1 Cup Cooked Rice, 1 Cup Chicken Stock
• Stir in half the cheese. Pull the skillet off the heat and fold in half of shredded cheese. It'll melt into the filling and make everything creamy and cohesive. This is what separates a good filling from a great one.
  1 Cup Mozzarella Cheese
• Stuff the peppers. Stand the peppers upright in the prepared baking dish. Spoon the filling into each pepper, packing it down gently as you go. Fill them all the way to the top. You want them fully loaded, not half-empty.
• Top with cheese and cover. Sprinkle the remaining cheese over the tops of the peppers. Cover the baking dish tightly with aluminum foil. This traps steam and keeps the peppers tender while they bake.
• Bake covered for 45 minutes. The peppers will soften further and the filling will heat through. After 45 minutes, remove the foil and bake for another 10 to 15 minutes until the cheese on top is golden and bubbly. If you want extra browning, switch the oven to broil for the last 2 minutes. Just watch it closely so it doesn't burn.
• Rest before serving. Let the peppers sit for 5 minutes after you pull them from the oven. This lets the filling set slightly so it doesn't spill everywhere when you cut into them. Spoon some of the tomato sauce from the bottom of the dish over the top before serving.
• If the peppers look like they're browning too fast, tent the foil back over the top even after you've uncovered them. If they're taking longer to soften, add 5 more minutes of covered baking time. Oven temps vary, so use visual cues like bubbling sauce and tender pepper walls as your guide.