Preheat the oven to 350°F [180°C].
Cut a slice from top of each pepper; scoop out seeds and membrane. Parboil peppers in a small amount of
boiling water for 5 minutes, invert to drain well. Stand in a greased shallow baking pan that just fits them.
Brown beef with onions, stirring often to break up beef. Spoon off all fat. Add undrained tomatoes
uncooked rice, water, salt, oregano and parsley. Cover and simmer 15 minutes or until rice is tender. Add
Mozzarella cheese; stir until blended. Spoon into pepper cups; top with spaghetti sauce. Cover pan with foil.
Bake for 20 minutes or until bubbly and hot.
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