- Prep Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 peppers
- 1 cup Vigo Arborio Rice
- 2 cups Alessi Chunky Marinara
- 6 large bell peppers
- 1 onion, chopped
- 1 tablespoon Vigo Extra Virgin Olive Oil
- 1 teaspoon Alessi Garlic Puree
- 1 pound ground beef
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 cup shredded Parmesan cheese
Preheat oven to 425°F. Line a large baking dish with foil.
Cook Arborio rice according to package directions. Transfer to a large bowl to let cool and stir in 1 cup of marinara sauce.
Bring a large pot of salted water to a boil over high heat. Cut off top of each pepper and scoop out seeds and membrane. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes. Using tongs remove peppers from water and drain upside-down on paper towels.
Sauté onion in olive oil until soft and translucent, stir in the garlic puree. Add meat and cook until crumbled and no longer pink. Stir in remaining 1 cup of marinara and season with salt and pepper. Reduce to medium heat for another 2-3 minutes. Add meat to rice and evenly combine.
Transfer peppers to baking dish and fill with rice and meat mixture. Top with shredded cheese and bake for 10 minutes or until cheese is melted.