1. Take one pound of ground beef and toss into it the following: 2 handfuls of rice, about a 1/4 cup of parmesan cheese, about 2 Tbs of parsley flakes, and one egg. Don't bothering measuring--as I've come to realize at this point in life, in the end, it doesn't really matter. Mix well.
2. Slice the heads off 5 large bell peppers--about 1/2 inch from the top. Cut out the seedy innards of the pepper.
3. Stuff each pepper about 3/4 full with the meat mixture. Don't overstuff them; they expand when cooking and will burst open if you do so. Place the heads back on each pepper to sort of seal the pepper.
4. Stand the peppers in a saucepan that will just fit them. It's ok to squish them in a little; if they move around too much all the stuffing falls out, which as I think about it, is pretty much the same principle as exercise.
5. Pour two 27-oz cans of tomato puree around the peppers and set the pan over a medium-low heat to bring to a slow simmer. The puree should come up to just below the tops of the peppers.
6. In a separate pan, saute until transculent 1/2 of one onion, and then gently stir into the puree surrounding the peppers.
7. Go ahead and toss in two cloves of garlic; it's in the refrigerator anyway.
8. If there is any leftover meat mixture, form it into small meatballs (about the size of a quarter) and drop them into the puree.
9. Continue to simmer, and after about 30 minutes check the consistency of the sauce. If it's horribly runny, add a can of tomatoe paste.
10. Serve each pepper over a generous helping of white rice and smother it with the sauce. Pour yourself a large glass of wine and think about how you know you're old when you actually LOVE stuffed peppers instead of feeding them to the dog like when you were a kid.