Name: Stuffed Peppers
Yield: 6 stuffed peppers
Ingredients: 6 large bell peppers (any color — red, orange, and yellow are sweetest); 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound ground beef, turkey, or pork (or a mix); 1 can (14.5 ounces) diced tomatoes, drained (reserve liquid); 1½ cups cooked rice (white, brown, or a grain like quinoa); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and freshly ground black pepper; 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend); Fresh cilantro or parsley, for garnish

Stuffed peppers are one of those dishes that feels more involved than it actually is. The peppers do most of the work — they're the vessel, the vegetable, and the visual all in one. This version uses a classic rice and ground meat filling, but the notes below offer vegetarian options.

Ingredients

6 large bell peppers (any color — red, orange, and yellow are sweetest)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground beef, turkey, or pork (or a mix)
1 can (14.5 ounces) diced tomatoes, drained (reserve liquid)
1½ cups cooked rice (white, brown, or a grain like quinoa)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and freshly ground black pepper
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Fresh cilantro or parsley, for garnish

Method

Preheat your oven to 190°C (375°F).
Cut the tops off the peppers and remove the seeds and membranes. If the peppers won't stand upright, trim a thin slice from the bottom — but don't cut through.
Bring a large pot of salted water to a boil. Blanch the peppers for 3 minutes. Remove and set upside down on paper towels to drain.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds.
Add the ground meat. Cook, breaking it up with a spoon, until browned — about 6 minutes. Drain any excess fat.
Stir in the drained tomatoes, cooked rice, cumin, paprika, oregano, salt, and pepper. Cook for 2 minutes to combine the flavors. Remove from heat and stir in half the cheese.
Stand the peppers upright in a baking dish that fits them snugly. Fill each pepper generously with the meat mixture, mounding it slightly on top.
Pour the reserved tomato liquid and ¼ cup water into the bottom of the baking dish. This creates steam and keeps the peppers from drying out.
Cover tightly with foil. Bake for 30 minutes.
Remove the foil, top each pepper with the remaining cheese, and bake uncovered for 10 to 15 minutes more, until the cheese is melted and bubbling and the peppers are tender.
Garnish with fresh herbs and serve.
*Storage:** Refrigerate for up to 4 days. Reheat in a 177°C (350°F) oven for 20 minutes. Stuffed peppers also freeze well — wrap individually and freeze for up to 2 months.
*Seasonal note:** For a vegetarian version, replace the meat with an extra cup of cooked rice or quinoa, a can of black beans (drained), and ½ cup corn kernels. The cumin and paprika keep it flavorful. Sweet Italian peppers (the long, thin ones) work great for smaller portions — stuff them and bake the same way, reducing the time by about 10 minutes.