Stuffed Peppers

Heat the oven to 350F (175C)

Set a rack in the middle and have a 9 by 13 inch baking dish ready.

Halve and seed the peppers

Cut each pepper in half lengthwise straight through the stem. Pull out the seeds and trim away the white ribs. Halves hold more filling than upright peppers, sit flat without propping, and cook through in noticeably less time. Arrange them cut side up in the dish.

Brown the beef to 160F (71C)

Cook the beef in a large skillet over medium high heat, breaking it up, for 6 to 8 minutes. It is done when no pink remains and a thermometer pushed into the thickest clump reads 160F (71C). Spoon off the excess fat.

Soften the onion and garlic

Add the onion to the skillet and cook 5 minutes over medium heat, until translucent. Stir in the garlic and cook 1 minute more.

Mix the filling

Off the heat, stir in the rice, about two thirds of the tomato sauce, the oregano, salt, and pepper. The filling should be moist and hold together on a spoon. Add a splash more sauce if it looks dry.

Stuff the peppers and add water

Mound the filling into the halves, pressing it down lightly. Spoon the remaining tomato sauce over the tops. Pour the water into the dish around the peppers, not over them, so they steam as they bake.

Bake covered 30 minutes

Cover the dish tightly with foil and bake for 30 minutes.

Uncover, add cheese, and finish

Remove the foil, scatter the cheese over the peppers, and bake 10 to 15 minutes more. They are ready when the cheese is melted and browning and the side of a pepper gives when pressed with a spoon. Rest 5 minutes before serving.