Start by cooking the basmati rice. In a medium-sized pot, combine 1/2 cup of uncooked basmati rice and 1 cup of water. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from the heat and set aside.
Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for the stuffed peppers.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Add 1 lb of ground beef, chicken, or turkey to the skillet. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat if necessary.
In a large mixing bowl, combine the browned meat, cooked basmati rice, 1 cup of cooked long grain rice, tomato paste, paprika, oregano, Italian seasoning, 1/2 teaspoon salt, black pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Mix until everything is well incorporated.
While the filling cools slightly, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Place them upright in a baking dish.
Fill each pepper generously with the meat and rice mixture, pressing down slightly to pack it in.
Pour the tomato sauce and pasta sauce over the stuffed peppers, ensuring they are well-covered. This keeps them moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil, sprinkle the tops with shredded mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with freshly chopped parsley if desired, then serve warm and enjoy your Perfect Stuffed Peppers!
