Ingredients

• 1 pound ground beef, browned
• 1 tablespoon minced garlic
• 1 cup fine bread crumbs
• 1/4 cup grated Parmigiano-Reggiano
• 4 tablespoons chopped Italian parsley
• 3 fresh basil leaves, finely chopped
• 1 cup fresh tomatoes, precooked (or canned tomatoes)
• 2 eggs
• 4 tablespoons olive oil
• 8 medium peppers, stemmed, cored, and seeded
• 1 tablespoon olive oil for drizzling over peppers before baking
• 1 cup tomato sauce

Instructions

1. Preheat the oven to 400°F.
2. Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit.
3. Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.