Preheat oven to 400° F. Bring a large stockpot of water to a boil, add 1 tbsp of kosher salt. While the water is heating up, cut the peppers in half lengthwise, remove membranes and seeds. Once water is boiling add the pepper halves. Cook for 3 minutes then remove and place cut side down on a baking tray lined with paper towels. Once peppers are cool, pat inside and outside dry with a paper towel. In a large bowl, add the stuffing ingredients and mix with your hands. Then divide the meat mixture evenly between the peppers. Place peppers in a casserole dish and bake in oven for 40 minutes or until instant-read thermometer reads 160 ºF. Optional, top with mozzarella and parmesan cheese when you have 10 minutes left of cooking. Serve with your favorite marinara, spaghetti sauce, or an egg over easy.