Stuffed Peppers

Steps

1. 1

   Heat the oven to 400 °F (200 °C). Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.

2. 2

   In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute.

   Start 8-minute timer
3. 3

   Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.

   Start 5-minute timer
4. 4

   Add ½ cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.

5. 5

   Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.

6. 6

   Divide the mixture among the peppers. Pour the remaining ¼ cup wine into the bottom of the dish.

7. 7

   Wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers.

   Start 40-minute timer
8. 8

   Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers.

9. 9

   Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown. Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

   Start 15-minute timer