1. Preheat the oven to 375°F (190°C).

2. Heat 2 tbsp of olive oil in a large skillet over medium heat then add the chopped onion and cook until softened for about 5 minutes.

3. Add the garlic and cook for 1 minute until fragrant.

4. Add the ground meat breaking it up with a spoon as it cooks until it is no longer pink for about 5-7 minutes.

5. Add the crushed tomatoes tomato puree salt black pepper and chopped parsley stir to combine then bring the mixture to a simmer and let cook for 10 minutes stirring occasionally.

6. Cut the tops off the bell peppers and remove the seeds and membranes then place them in a baking dish.

7. Stuff each bell pepper with the meat mixture filling to the top.

8. Cover the baking dish with aluminum foil and bake for 25 minutes.

9. Remove the foil and top each pepper with grated mozzarella cheese then return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

10. Serve the stuffed peppers with the red wine sauce spooned over the top.