My Rainbow Peppers and Rice Stuffed Recipe - Food55

Ingredients

• 4-6 large bell peppers (various colors)
• 1 tablespoon olive oil (15 ml)
• Salt and freshly ground black pepper to taste
• 1 cup long-grain rice (200g), rinsed
• 2 cups vegetable broth (475 ml)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley (15g)
• 1/4 cup chopped fresh basil (15g)
• 1 pound ground beef (or ground turkey or vegetarian crumbles) (450g)
• 1 medium onion, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained (400g)
• 1 (15 ounce) can tomato sauce (425g)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (50g) (optional, for topping)
• 1/4 cup toasted pine nuts (25g) (optional, for topping)