Classic Stuffed Peppers

Preheat oven to 375°F (190°C). Cut the tops off 4 bell peppers (any color) and remove the seeds and membranes. Blanch the peppers in boiling water for 3 minutes; then drain and set aside.

In a large skillet, brown 1 lb ground beef over medium-high heat. Drain any excess fat. Add 1 chopped onion and 2 cloves minced garlic; cook until softened, about 5 minutes.

Stir in 1 (15-ounce) can of tomato sauce, 1/2 cup cooked rice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Stuff each bell pepper with the ground beef mixture. Place the stuffed peppers in a baking dish.

Pour 1/2 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with 1 cup shredded cheddar cheese, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Let the stuffed peppers cool slightly before serving. Garnish with fresh parsley, if desired.