6 green bell peppers, tops cut away and seeds removed

2 tablespoons vegetable oil

1 cup finely chopped yellow onions or two shallots

1/2 cup finely chopped green bell peppers

1 pound ground beef

3 cloves minced garlic

1/4 cup finely chopped fresh parsley leaves or 2T dried

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon oregano

Pinch red pepper flakes

2 cups cooked long or medium-grain white rice

8 ounces tomato sauce

1 1/2 cup shredded cheese

Preheat the oven to 475 degrees F.

In a large pot of boiling water, add the peppers and parboil until just tender, 3 to 4 minutes after the water returns to a boil. Remove with a slotted spoon and arrange in a baking dish sprayed with non-stick spray.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, garlic, parsley, salt, black pepper, chili powder, cumin, oregano and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes.

Add the tomato sauce and bring to a simmer. Add the rice and 1 cup of the shredded cheese and stir well. Remove from the heat and adjust the seasoning, to taste.

Stuff the bell peppers with the rice mixture and top with the remaining shredded cheese.

Bake at 475f for 15 minutes or until the peppers are tender and the filling is heated through.

Remove from the oven and let rest for 10 minutes before serving.