Stuffed Peppers

Instructions

1. Preheat your oven to 375°F.
2. Cut off the tops of the bell peppers and remove their seeds. Set them aside.
3. Cook the rice according to the package instructions and set it aside.
4. In a bowl add milk and panini and let sit.
5. In a large skillet over medium heat, brown the ground beef, onion, and garlic together until the beef is fully cooked and the onions are soft. Drain off any excess fat from the skillet.
6. Add the 1 cup of tomato sauce ( set the rest aside), oregano, basil, and salt and pepper to the skillet. Stir the mixture together and let it simmer for a few minutes until it thickens.
7. Add the cooked rice to the skillet and mix everything together until well combined. Let the mixture cook for a few more minutes.
8. Put mixture in a bowl add half a cup of shredded mozzarella cheese.
9. Take you bread and squeeze all the milk out. Break it into mini pieces and add it to the mixture.
10. Mix all ingredients together.
11. Stuff each bell pepper with the beef-rice mixture and place them in a deep baking dish. Add the remaining tomato sauce at the bottom of the pan. Cover the dish with aluminum foil and bake in the oven for 30 minutes.
12. After 30 minutes, remove the aluminum foil from the baking dish and sprinkle the remaining shredded mozzarella cheese over the top of each pepper. Put the dish back in the oven and bake for another 10 minutes or until the cheese is melted and bubbly.
13. Once the stuffed peppers are finished, remove them from the oven and let them cool for a few minutes. Sprinkle with fresh parsley before serving (optional).