Preheat oven to 350
Cut off tops of peppers and chop the edible parts of the tops.
Heat water in a large pot and parboil the peppers for 2 to 3 mins or until tender. Take out peppers and let sit on paper towels to dry
in a skillet, heat olive oil and add onion and pepper tops to the pan and cook until soft
Add beef, garlic, parsley, salt, pepper, and pepper flakes. Cook until meat is browned and crumbled
Add rice and tomato sauce and stir well.
Arrange peppers in baking dish and add water until about and 1/3 inch thick.
Stuff peppers with rice and meat mixture until filling forms a slight dome above the edge of the pepper.
Bake 25 to 30 mins or until peppers are tender
remove from the oven and let rest for 10-15 mins before serving