1.
Preheat the oven to 375°F.
2.
Cut the bell peppers in half and remove the seeds.
3.
Boil the pepper halves for about 8 minutes to partially cook them.
4.
Drain the peppers well and let them cool enough to handle.
5.
Heat a little olive oil in a large skillet over medium heat.
6.
Add the ground chuck and cook until browned and cooked through.
7.
Add the minced garlic and cook for 1–2 minutes, until fragrant.
8.
Stir in 1 cup of marinara sauce, the beef stock, cooked rice, Pecorino Romano, parsley, basil, oregano, crushed red pepper, and most of the salt.
9.
Mix well and taste the filling, adjusting seasoning if needed.
10.
Lightly season the inside of the peppers with the remaining salt.
11.
Spread the remaining 3 cups marinara sauce in the bottom of a baking dish.
12.
Stir the water into the sauce in the baking dish.
13.
Fill each pepper half generously with the beef and rice mixture.
14.
Arrange the stuffed peppers in the sauce.
15.
Top each pepper with shredded mozzarella and a light drizzle of olive oil.
16.
Cover with parchment paper, then tightly cover the dish with foil.
17.
Bake for 25 minutes.
18.
Remove the foil and parchment and bake uncovered for another 15 minutes.
19.
Optional: broil for about 2 minutes to lightly brown the mozzarella.
20.
Serve with some of the marinara sauce spooned over the peppers.