The Best Stuffed Peppers

Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!

INGREDIENTS WITH GRAM AMOUNTS

• 6 large bell peppers - cut in half and seeds removed
• 1/4 cup (56g) olive oil - divided
• 1 1/2 pounds (680g) ground chuck
• 2 cups (410g) cooked white rice
• 8 cloves garlic - minced
• 1 cup (240g) low-sodium beef stock
• 1 cup (90g) Pecorino Romano - grated
• 1/4 cup parsley - minced
• 1/4 cup basil - chopped
• 1/4 teaspoon crushed red pepper
• 2 teaspoons dried oregano
• 4 cups (960g) marinara sauce - divided
• 3/4 cup (180g) water
• 1 cup (100g) mozzarella - shredded
• 2 1/2 teaspoons kosher salt divided, plus more to taste