Cut 5 bell peppers in half, clean out seeds and stem. Par boil (boil for 2 to 3 minutes) in salted water. Remove from water with a slotted spoon and drain on paper towels.
Brown 1 lb. of lean ground beef.
One beef begins to brown, add 1 medium onion finely chopped and 2 cloves minced garlic, salt and freshly ground black pepper.
Once ground beef is completely browned, add 2 tablespoons of finely chopped Italian parsley and blend.
Add the cooked rice and drizzle with extra virgin of olive oil and mix well into meat mixture.
Generously spoon the meat/rice mixture into the bell pepper shells. You want a round dome over the top. Place the stuffed peppers in a 9x13 baking pan.
Sprinkle a mixture of freshly grated Parmigiana Reggiano and Pecorino Romano cheese over the top of the peppers.
Lightly sprinkle a scant amount of Italian bread crumbs over the tops of the peppers.
Now add a REALLY thin pat of butter on the top of the cheese and bread crumbs because you can! I wish you could smell this...I could stop now without even baking these suckers!
Add water to the bottom of the pan, just enough to cover the bottom and bake in a preheated 350 degree oven for 20 to 25 minutes.
Remove from oven and let cool for about 5 minutes before serving if you can wait that long.
Now that's what I'm talking about!