How to make it

1. Heat the oven to 375°F.. Lightly grease the baking dish.
2. Prep the peppers.. Cut the tops off the peppers and scoop out the seeds and white ribs inside. Stand them upright in the baking dish. If one wobbles, shave a thin slice off the bottom so it sits flat.
3. Brown the beef.. Cook the ground beef and onion in the skillet over medium-high heat for 6–8 minutes, breaking the beef into crumbles, until no pink remains. Drain off the extra grease.
4. Make the filling.. Stir in the garlic, cooked rice, drained tomatoes, Italian seasoning, salt, pepper and 1 cup of the mozzarella. Cook 2 more minutes, stirring, until everything is hot and mixed.
5. Stuff the peppers.. Spoon the filling into each pepper, packing it in and mounding it a little on top. Sprinkle the remaining ½ cup mozzarella and the parmesan over the tops.
6. Bake covered, then uncovered.. Pour ½ cup of water into the bottom of the dish — this steams the peppers tender. Cover tightly with foil and bake 25 minutes. Uncover and bake 10 more minutes until the cheese is golden and bubbly.
7. Rest before serving.. Let them sit 5 minutes so the filling sets. Then lift each pepper out with a big spoon.