Italian-style Cheesy Stuffed Peppers

Preheat the oven to 375°F. Place bell pepper halves in a large baking dish and drizzle with two tablespoons olive oil plus Kosher salt. Bake for about 30 minutes, flipping peppers over halfway through. They should be softened, but not too squishy. When peppers are done, set aside but leave the oven on.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high. Once hot, add in onion and saute until translucent and softened, about 5 minutes. Add in ground beef, plus Kosher salt, black pepper, and red pepper flakes. Stir often and cook until the meat is brown, 8-10 minutes. Next, add in the minced garlic and stir until fragrant, about 30 seconds. Add in crushed tomatoes and cooked orzo and mix well. Add in parmesan & mozzarella and stir to combine. Add in parsley and mix. Remove the pan from the heat and set aside.

Carefully fill the peppers with the ground meat mixture. Top each pepper with a slice of mozzarella cheese and place back into the oven (at 375°F) for about 10 minutes, until the cheese is melted. Crank the oven up to a broil and cook for about 3 more minutes, until the cheese is deep golden brown. Enjoy!