2 whole green bell peppers1 tablespoon vegetable oil 1/2 cup chopped onion 1 teaspoon minced garlic 1/2 pound ground beef 1 tablespoon dried parsley 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 pinch red pepper flakes 1 cup cooked white rice 1/4 cup water 1 6-oz can tomato paste 1/2 cup tomato sauce 1/2 cup mozzarella cheese
Preheat the oven to 350°F. Bring a pot of water to boil. Remove tops of bell peppers and with a spoon carve out the seeds and white parts. Boil peppers in the pot of boiling water for 2 to 3 minutes, then use a slotted spoon to remove them from the water.
In a large skillet, heat the oil over medium-high heat. Add the onions and minced garlic and sauté, stirring occasionally for about 3 minutes. Add the beef, parsley, salt, black pepper and pepper flakes. Continue to heat and stir occasionally. When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well. Remove from the heat and adjust seasoning to taste.
Pour enough water into a baking dish (one that is large enough to hold the peppers) to just cover the bottom. Slice peppers in half and fill with the rice mixture. Put pepper halves back together, closing with toothpicks. Place peppers in the baking dish and bake until the peppers are tender, about 25 to 30 minutes. Remove the peppers from the oven and immediately split the halves apart and sprinkle mozzarella cheese on top of the filling.