6 large bell peppers, your choice of green, red, orange, or yellow
4 slices Italian or French bread, approximately 4 cups, loosely packed, and generously measured
1/4 cup water
1 pound ground beef, 93% lean
4 cloves garlic, minced
2 T fresh parsley, chopped
Pinch of salt
1/4 t ground black pepper
1/4 t oregano
1 1/2 cups marinara or other tomato sauce
1/3 cup shredded Parmesan cheese
Preheat the oven to 350° F
Wash the peppers. Slice off the tops and remove the seeds. If any of the peppers are wobbly, make a very small slice off the bottom so they sit flat.
Tear the bread into small pieces, place in a large bowl. Sprinkle with water. Use your hands to gently toss the water with the bread.
Add the beef, garlic, parsley, eggs, salt, pepper, and oregano. Use your hands and mix well.
Stuff the peppers with the meat mixture. Stop adding the meat mixture when you are very near the top of the pepper. It’s ok to press it down.
Place the stuffed peppers in a large baking dish that has been sprayed with your favorite non-stick spray.
Top each pepper with 1/4 cup of the marinara sauce.
Cover tightly with foil and bake in the oven for 1 hour and 15 minutes, or until the peppers are hot and softened. Depending upon the size of your peppers, you may need to bake them for a full hour and a half.
Remove from the oven, sprinkle with Parmesan, recover, and let rest for 10 minutes.
Plate and serve with a nice salad or the world’s best green beans.