Preparation

• To prepare the stuffed bell peppers with rice, start by cooking the rice following the package instructions. I used parboiled rice, which does not overcook in the oven, but you can use the type you prefer or have on hand.
  In the meantime, pour a generous drizzle of oil into a frying pan and add the finely chopped onion. Sauté for a few minutes, then add the tomato passata. Season with salt and pepper and let cook for 5–6 minutes. If the sauce is too thick, add a couple of tablespoons of water.
  Now prepare the peppers: remove the stem by making a circular incision, then cut each pepper in half. Remove the seeds and rinse under running water, taking care to remove any traces of dirt.

  As soon as the rice is cooked, drain it and transfer it to the pan with the tomato passata. Mix well to combine the flavors.
  Take a non-stick baking dish or one lined with parchment paper and pour a little extra virgin olive oil over the bottom. Arrange the pepper halves and lightly salt them.
  Fill each half with the rice, then top with pieces of mozzarella and a sprinkling of breadcrumbs.
  Bake in a preheated oven at 428°F for about 20 minutes, until a light crust forms on top. If necessary, turn on the broiler for the last 5 minutes to make the surface more golden.

• Remove the stuffed peppers from the oven and serve: they are delicious hot or cold, retaining all their flavor and lightness.