In a bowl add ground chuck, onion, garlic, 1/2 a bell pepper chopped (setting the other half whole aside),

and season it with garlic powder, crushed red pepper flakes, and salt & pepper.

Then add that all to a pan with olive oil and cook until browned.

Once the meat is browned add in the can of crushed tomatoes then fill the can 1/4 of the way with water and add that to the pan as well.

Stir it and bring it to a boil.

Cut the 3 peppers in half, remove the seeds, and grab the half of the pepper you set aside.

Place them in a baking dish and par-bake them at 400°F for 10 mins.

When the sauce comes to a boil add fresh parsley and basil.

Then add about 1 cup of the sauce to the bottom of the baking dish with the peppers, and give the dish a shake back and forth so the sauce coats the whole bottom of the dish.

Then add your rice to the sauce.

Fill each pepper with the sauce mixture and shake grated pecorino romano over each pepper.

Cover the baking dish with aluminum foil and bake in the oven at 400°F for 25 mins.

Once it's done, add shredded mozzarella over each pepper and broil it uncovered until cheese is melted.

Serve and Enjoy!!!