Stuffed Cubanelle Peppers

1 cup water
1/2 cup white rice
3 tablespoons extra-virgin olive oil
1 pound lean ground sirloin
1 (14 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 green onions, chopped
4 cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon dried parsley
1 tablespoon packed brown sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 cup shredded mozzarella cheese

Bring the rice and water 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.

While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.

Preheat oven to 350 degrees F (175 degrees C). Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish.

Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.

From: Epicurious.com