Hearty Albanian Stuffed Bell Peppers (Speca të Mbushura)

Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.

Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

Stir in the uncooked rice, diced tomatoes (undrained), chopped fresh parsley, salt, and black pepper. Mix well to combine.

Arrange the bell pepper halves in a 9x13 inch baking dish. Evenly spoon the beef and rice mixture into each bell pepper half.

Pour the beef broth into the bottom of the baking dish around the stuffed peppers.

Bake for 45-50 minutes, or until the peppers are tender and the rice is cooked through. If the tops start to brown too quickly, you can loosely cover the dish with foil for the last 15 minutes.