Albanian Stuffed Peppers with Rice and Herbs (Speca të Mbushura)

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

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 minutes, until softened.

Add the 1 pound of ground beef to the skillet with the onion. Cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat.

Stir in the 1/2 cup of uncooked rice, 1/2 cup of crushed tomatoes, 1/4 cup of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the beef mixture. Mix well to combine.

Carefully spoon the rice and meat mixture into each bell pepper half, mounding it slightly. Arrange the stuffed peppers in a baking dish.

Pour 1 cup of water into the bottom of the baking dish around the peppers.

Bake for 50-60 minutes, or until the peppers are tender and the rice is cooked through. The internal temperature of the meat should reach 160°F (71°C).