Stuffed Peppers

1: Cut a circular hole at the top of each pepper to remove tops and insides.

2: Add ground beef and seasonings to a pan over medium high heat.

3: Cook ground beef until almost fully brown.

4: In a pot over medium high heat, add olive oil and onions and cook until onions are softened.

5: Add rice, chicken broth, and seasonings and let rice get to a gentle boil.

6: Keep stirring occasionally until most of the water is absorbed by the rice.

7: When that happens, quickly turn the heat down to a low simmer and cover your rice.

8: Let cook for an additional 15-20 minutes.

9: In a medium bowl combine rice and beef with 3/4 of the tomato purée.

10: Scoop mixture into each bell pepper.

11: Top with remaining 1/4 of tomato purée.

12: Cover with foil and cook for 45 minutes at 350 degrees.

13: Take peppers out and sprinkle cheese on top.

14: Cook uncovered for an additional 15 minutes.

15: Top with fresh basil and enjoy!