Beef and Rice Stuffed Peppers

Ingredients
6 Bell peppers
1 ½ pounds lean ground beef
2 ½ cups diced tomatoes, divided
1 medium onion, chopped well
2 cups cooked rice
½ cup Parmesan cheese, grated
¼ cup chopped parsley
1 cup beef broth
3 tsp garlic, freshly minced
Salt and pepper to taste
½ cup mozzarella cheese, shredded
How To Make Beef and Rice Stuffed Peppers
Preheat the oven to 375*
Cut the tops off the bell peppers, take out the seeds and spines
In a 9×13 baking pan, place the 1 cup of broth, 2 cups of the diced tomatoes and the chopped onion.
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