Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Remove from heat and set aside.
3. Cook the rice according to package instructions and set aside.
4. In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, chopped parsley, salt, and black pepper. Mix thoroughly until well combined.
5. Cut off the tops of the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright.
6. Stuff each bell pepper with the meat mixture, packing it tightly to avoid any gaps.
7. In a baking dish, pour a layer of tomato sauce (about 1 cup) to cover the bottom. Place the stuffed peppers upright in the dish.
8. Pour the remaining tomato sauce over the stuffed peppers, ensuring they are well-coated.
9. Cover the baking dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the meat is cooked through. The internal temperature of the meat should reach 160°F (71°C).
11. Serve the punjene paprike hot, garnished with additional parsley if desired.