- 1 cup water
- 1/2 cup white rice
- 3 tablespoons extra-virgin olive oil
- 1 pound lean ground sirloin
- 2 (14 ounce) cans tomato sauce, divided
- 2 green onions, chopped
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 4 Cubanelle peppers, halved lengthwise and seeded
- 1 (14 ounce) can tomato sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 cup shredded mozzarella cheese
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
- Mix rice into ground sirloin mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13-inch baking dish.
- Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
- Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.