A delightful twist on the classic stuffed peppers, featuring a flavorful herb-infused tomato sauce and a hearty filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the tops off the bell peppers and remove the seeds and membranes.
Save the tops for garnish or chop them to add to the filling.
Blanch the bell peppers in boiling water for 5 minutes, then drain and set aside.
Blanching softens the peppers slightly, making them easier to stuff.
In a mixing bowl, combine the ground beef, onion, garlic, egg, cooked rice, salt, pepper, oregano, and parsley.
Mix gently to avoid compacting the filling, which can make it dense.
Stuff each bell pepper with the meat mixture, pressing lightly to fill completely.
Do not overfill to prevent spilling during baking.
In a small bowl, mix the tomato sauce, brown sugar, vinegar, mustard, Worcestershire sauce, and basil.
Adjust the sweetness and tanginess of the sauce to your taste.
Spread a small amount of the sauce on the bottom of a baking dish.
This prevents the peppers from sticking to the dish.
Place the stuffed peppers upright in the dish and pour the remaining sauce over them.
Ensure the sauce covers the peppers evenly for consistent flavor.
Bake in the preheated oven for 50-60 minutes, until the filling is cooked through and the peppers are tender.
Check the internal temperature of the filling to ensure it's fully cooked.
Serve the stuffed peppers hot, garnished with additional parsley if desired.
Pair with a side salad or crusty bread for a complete meal.
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