Classic Stuffed Bell Peppers

1. Bring 4 quarts water to boil in Dutch oven over high heat. Add bell peppers and 1 tablespoon salt. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers, cut side up, on large paper towel–lined plate. Return water to boil, add rice, and boil until tender, about 13 minutes. Drain rice, then transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice, stir in tomatoes, 1 cup cheese, and parsley and season with salt and pepper to taste.
4. Combine ketchup and reserved tomato juice in small bowl. Place peppers, cut side up, in 9-inch square baking dish. Using soupspoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

STUFFED BELL PEPPERS WITH CHICKEN, SMOKED MOZZARELLA, AND BASIL
Substitute 12 ounces ground chicken for beef, cooking until opaque in step 3, about 4 minutes. Substitute 4 ounces smoked shredded mozzarella cheese (about 1 cup) for the Monterey Jack, adding all 4 ounces to rice mixture in step 3, and substitute 2 tablespoons chopped fresh basil for parsley. Do not reserve any juice when draining diced tomatoes and omit ketchup. Instead, pulse 1 slice hearty white sandwich bread, crust removed, and bread torn into quarters, in food processor to coarse crumbs, about 10 pulses. Sprinkle stuffed peppers with bread crumbs before baking.

STUFFED BELL PEPPERS WITH SPICED LAMB, CURRANTS, AND FETA CHEESE
Substitute 12 ounces ground lamb for beef and add 1 tablespoon ground cumin, 1 teaspoon ground cardamom, 1⁄2 teaspoon ground cinnamon, and 1⁄2 teaspoon red pepper flakes to pan with lamb, cooking until no longer pink, about 4 minutes. Stir in 1⁄4 cup currants and 1 tablespoon grated fresh ginger with garlic in step 3. Substitute 4 ounces crumbled feta (1 cup) for Monterey Jack, adding all 4 ounces to rice mixture in step 3, and substitute 2 tablespoons chopped fresh cilantro for parsley. Do not reserve any juice when draining diced tomatoes and omit ketchup. Instead, spoon 1⁄3 cup chopped, toasted salted cashews over filled peppers before baking.

KEEPING STUFFED PEPPERS UPRIGHT
Your peppers should fit snuggly inside of the baking dish and remain upright, but here are some alternatives if you don’t have the right size bakeware.
A. Place stuffed peppers in a tube pan, where they will snuggly fit.
B. Place stuffed peppers in a muffin tin—the cups of the tin will hold the peppers firmly.
C. Place each stuffed pepper in an individual ovensafe ramekin. This is also a great system if you want to cook just a few at a time.