Remove caps and seeds from the peppers. Set the caps aside.
In a sauté pan over low to medium heat, sauté the garlic in 2 tablespoons of EVOO until bronzed, adding a splash of water to prevent burning. Add chopped meat to the same pan until browned. Set aside to cool.
In a large mixing bowl add the chopped meat, breadcrumbs, Locatelli, parsley, eggs, 1/4 cup of cooled marinara sauce, 1 tablespoon of EVOO, and salt and pepper to taste. The mixture should be moist. It will moisten as it sits.
Mix with hands until fully incorporated.
Sprinkle the inside of the peppers with a bit of salt. With a small spoon, stuff each of the peppers well from the bottom to the top, packing the mixture in. Be careful not to crack the pepper.
Add EVOO to a large frying or sauté pan over medium heat, then add the peppers and caps until the peppers are blistering on all sides, rotating them as necessary.
Preheat oven to 350°F.
Coat the bottom of a large oven safe 13 x 9 x 3 casserole dish with about 2 cups of marinara. Lay the peppers on top, closing them with their respective caps.
Bake for about 20-30 minutes or until the peppers are soft and fully cooked. Use a fork to pierce to check the peppers to see if they’re done.
Remove from the oven and sprinkle with extra Locatelli cheese. Serve immediately.
