Steps

1. Prepare the Bell Peppers
2. Cut tops off bell peppers and clean out. Chop bell peppers tops for stuffing.
3. sprinkle salt inside bell peppers lightly coat inside and outside of bell peppers with olive oil place in glass baking dish
4. Step 1: Sauté the Aromatics & Veggies
5. Sauté the onions and garlic in olive oil until the onions become translucent.
6. Add the chopped bell pepper tops and cook until soft.
7. Stir in 1 can of minced tomatoes, the parsley, and 1/4 cup of basil.
8. Season with salt and pepper to taste, cook until the tomatoes are soft, and transfer the whole mixture into a large mixing bowl.
9. Step 2: Cook the Beef & Mix the Stuffing
10. In the same skillet, brown the ground beef. Season with salt and pepper to taste, then transfer the cooked beef into the mixing bowl with the tomato/veggie mixture.
11. Add 2 cups of cooked rice, Romano cheese, mozzarella cheese, and an extra pinch of salt and pepper to the bowl.
12. Mix the stuffing thoroughly, then fill the mixture evenly into the prepared bell peppers.
13. Step 3: Make the Topping & Garnish
14. In a separate small bowl, mix together:
15. 1 can of diced tomatoes
16. 1/4 cup of basil
17. Salt and pepper to taste
18. Spoon this diced tomato mixture over the top of each stuffed pepper.
19. Garnish the tops generously with additional Romano cheese and mozzarella cheese.
20. Baking Instructions
21. Initial Bake (Covered): Cover the glass baking dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
22. Final Bake (Uncovered): Remove the aluminum foil and bake for an additional 10 to 30 minutes, keeping an eye on it until the cheese is melted, bubbling, and golden brown.