Parsley's Stuffed Peppers Recipe

Directions:

1. Preheat oven to 375°F Lightly grease a deep large baking pan.
2. Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
3. In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
4. Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
5. Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
6. Cover skillet and simmer gently for 15 minutes; stirring once or twice.
7. Stir again and add desired amount of salt; if needed.
8. Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
9. Top each with the RESERVED tomato sauce.
10. Loosely cover with foil and bake 45 minutes.
11. After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).