• Slice pepper tops off and remove the seeds and membranes. Poke a few holes in each pepper with a fork. Toast for a few minutes in a hot pan to soften. If necessary, add a few tablespoons of oil. 

Prepare Filling

• Fry meat in a skillet. Once browned, add diced onion and Italian parsley. Cook for 5 minutes over low heat. Add minced garlic during the last few minutes. Pour into a large bowl.
• Wash bulgur, drain in a colander, then add to the meat bowl. Blend canned tomatoes in a blender then add to the bowl. Season with salt, black pepper, paprika, Italian seasoning, crushed red pepper, and cayenne, if using. Mix to combine the ingredients.

Prepare Tomato Sauce

• Add broth, tomato paste, salt, and a pinch of citric acid (optional) to a saucepan. Whisk over medium heat until the tomato paste dissolves and the tomato sauce begins to boil. Remove from heat.

Assemble Peppers

• Fill peppers with the filling mixture and arrange (filling side up) in a tall Dutch oven. Spoon some sauce over each stuffed pepper then pour the remaining sauce in the pot around them.

Cook Peppers

• Cover and cook over low-medium heat for 15 min. Place a heat diffuser under the pot and cook for an additional 25 minutes over low heat. If the sauce reduces too much add a little more broth or water.
• If your pot is not oven-safe, carefully transfer the peppers to a cast iron skillet or a baking dish. Sprinkle pepper tops with parmesan cheese and mozzarella. Broil on low for a few minutes or until the cheese is melted. Garnish with fresh basil and serve!