Momma's Stuffed Peppers

This is the homey, no-frills stuffed pepper that shows up at family tables across America: ground beef browned with onion and garlic, bound with rice and pasta sauce, then tucked into tender green peppers under a blanket of mozzarella.

The short bake time is the giveaway that the real work happens up front. Par-boiling the peppers for about ten minutes softens them so they turn fully tender during their brief stint in the oven, where the cheese only needs time to melt. Skip that step and you bite into a crunchy, undercooked shell.

Browning the beef thoroughly and draining off the grease keeps the filling rich without going greasy. Folding in already-cooked rice stretches the meat and soaks up the sauce, so every forkful holds together. It is a filling dinner that leans entirely on what is already in your fridge and pantry.

Kitchen Tips

• Pick peppers that stand upright on their own, or trim a sliver off the bottom so they do not topple while baking.
• Par-boil the peppers until just bendable, not floppy. They finish cooking in the oven.
• Make the filling ahead and refrigerate it. Stuff and bake when you are ready for a fast supper.

Variations

• Swap ground turkey or Italian sausage for the beef to change up the flavor.
• Use red or yellow peppers for a sweeter, less grassy bite.
• Stir a handful of parmesan or a pinch of Italian herbs into the filling for extra savor.