I also sprinkle melted mozzarella on the top once the pepper is stuffed. If you do not like mozzarella you can use cheddar or very mild Colby cheeses. Also do not need to use the oregano, basil or parsley if you are not a fan of these herbs either. They just add a little different flavor. As seen in the picture I did not use the whole pepper I cut them in half to all easier eating. I do not like the pepper it's self so I eat the filling only. I hope you all enjoy.
2Cut the tops off of green peppers and set aside. Remove seeds from inside peppers.
3In a large pot of gently boiling water, parboil peppers and tops until they are tender. Remove and place peppers cut side down in an 8x8 glass pan to allow peppers to drain and cool slightly.
4Brown ground beef with onion, then drain
5Mix spices and tomato sauce together in small bowl or measuring cup for easy pouring
6In a large bowl, combine cooked beef and onions, cooked rice, cheddar cheese and salt and pepper to taste
7Add sauce gradually until the mixture is completely moist, but not soupy. There may be some leftover sauce
8Place green peppers right side up in the baking dish. Using a small serving spoon or soup spoon, begin stuffing peppers with rice mixture. Gently press stuffing down as the pepper is filled. Fill all of the green peppers then place the top on each like a hat
9Add ½ inch of water to the baking dish. Bake at 350 degrees until the stuffed peppers are hot. The tomato sauce will be bubbly and the cheese will be melted