Stuffed Bell Peppers with Vodka Sauce

Step 1: Preheat your oven to 375°F (190°C). Line a baking dish with foil or lightly grease it.

Step 2: Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers with cold water and set them aside.

Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for an additional minute.

Step 4: Add the ground beef or turkey to the skillet and cook until browned. Drain any excess fat if needed.

Step 5: Stir in the cooked rice, chopped tomatoes, parsley, grated Parmesan cheese, dried oregano, salt, and pepper. Cook for a few more minutes until everything is well combined.

Step 6: Spoon the meat mixture into the hollowed bell peppers, filling them evenly. Place the stuffed bell peppers in the prepared baking dish.

Step 7: In the same skillet, add more olive oil if necessary and heat it over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for an additional minute.

Step 8: Pour in the crushed tomatoes and vodka. Stir well to combine. Simmer the sauce over low heat for about 15 minutes to allow the flavors to meld together.

Step 9: Add the heavy cream to the vodka sauce and stir until well incorporated. Season with salt and pepper to taste. Simmer the sauce for an additional 5 minutes.

Step 10: Pour the vodka sauce over the stuffed bell peppers in the baking dish, covering them with the sauce.

Step 11: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the filling is cooked through.

Step 12: Remove the foil and sprinkle grated Parmesan cheese over the top of each stuffed bell pepper. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly browned.

Step 13: Remove from the oven and let the stuffed bell peppers cool slightly. Garnish with fresh basil leaves.