Stuffed Cubanelle Peppers Recipe

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender 20 to 25 minutes.

Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown and is no longer pink about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce green onions garlic salt kosher salt and pepper; cook until flavors combine 5 to 10 minutes.

Mix rice into ground sirloin mixture.

Preheat oven to 350 degrees F (175 degrees C).

Stuff Cubanelle pepper halves with the meat and rice mixture rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.

Stir remaining can of tomato sauce brown sugar parsley basil and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.

Bake in the preheated oven until peppers are hot and beginning to brown about 1 hour. Sprinkle mozzarella cheese on top.