THE BEST Stuffed Bell Peppers Recipe

Preheat the oven to 350ºF.

Prepare the filling. Brown 1 pound 90% lean ground beef in a large fry pan over medium highfor 5 minutes or until cooked almost through. Add 4 mushrooms 3 ears fresh corn kernels 2 ribs celery 1 medium onion and 2 cloves garlic. Cook until vegetables are softened. Stir in the 2 (14.5-ounce) cans petite diced tomatoes with juice, 2 tablespoons concentrated tomato paste, 2 tablespoons dried basil, 1 tablespoon dried oregano and 1/2 teaspoon red pepper flakes.

Simmer. Season with kosher salt and freshly ground black pepper to taste and cook for 15-20 minutes.

Add the cooked rice. Stir in 1 1/2 cups cooked long grain white rice and 1/4 cup chopped Italian parsley and cook for another 5 minutes or until the rice is warmed through.

Prepare the peppers. Meanwhile, cut off the tops of 6 bell peppers , spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave-safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.

Bake. Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with 1 cup shredded cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.