Italian Stuffed Peppers Recipe

Preheat oven to 375°. Bring pot of water to a boil. Cut 1/2 inch off tops of peppers. Remove seeds and membranes from inside peppers. Add peppers to water; cook until slightly softened (2-3 minutes). Drain upside down on paper towels. Meanwhile, coat non-stick skillet with cooking spray, heat over medium-high. Add onion, Italian seasoning, 1/2 teaspoon salt. Cook stirring, until softened (3-5 minutes). Stir in chili, rice and 1/2 cup marinara sauce. Divide mixture among peppers. Transfer to baking pan, top each with 1 tablespoon marinara sauce. Cover loosely with foil. Bake until peppers are tender and filling is hot, about 30 minutes.