Dad's Ultimate Stuffed Peppers

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -On a cutting board with a sharp knife, evenly slice 1/4-inch off the top of the bell peppers and remove the core and the seeds.

Step 4 -In a large skillet over medium heat, add the olive oil.

Step 5 -Add the onions to the heated olive oil and cook, while stirring, until the onions are soft, about 3-4 minutes.

Step 6 -Add the sausage, the mushrooms, the garlic, the oregano, 1 teaspoon of the fresh parsley, the basil, the salt, and the black pepper to the onions and cook, while crumbling the meat, until the sausage is no longer pink, about 6-7 minutes.

Step 7 -Using a spoon, carefully drain any excess grease from the skillet.

Step 8 -Add the chicken broth to the sausage mixture and cook, while stirring frequently, until reduced slightly, about 2 minutes.

Step 9 -Transfer the sausage mixture from the stovetop to a wire rack.

Step 10 -Add 1 cup of the shredded parmesan and the cooked rice to the sausage mixture and stir to combine.

Step 11 -Evenly add the sausage mixture into each of the bell pepper shells.

Step 12 -Transfer the stuffed peppers to the prepared baking dish.

Step 13 -Add 1 inch of the warm water into the bottom of the dish around the stuffed peppers to help keep the peppers moist during baking.

Step 14 -Cover the baking dish with foil and bake until the bell peppers are nearly fork-tender, about 35-38 minutes.

Step 15 -Transfer the stuffed peppers from the oven to a wire rack.

Step 16 -Evenly sprinkle the stuffed peppers with the remaining shredded parmesan.

Step 17 -Bake, uncovered until the cheese is melted, about 5 minutes.

Step 18 -Transfer the stuffed peppers from the oven to a wire rack and sprinkle them with the extra fresh parsley.

Step 19 -With a set of tongs, carefully remove the stuffed peppers and serve.