Classic Stuffed Bell Peppers

From the garden

• 4 large bell peppers, halved through the stem, seeds removed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced

From the pantry

• 1 lb ground beef
• 2 cups cooked rice — about 2/3 cup dry — day-old rice is perfect
• 1 can canned crushed tomatoes — 15-oz
• 1½ cups sharp cheddar, shredded
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 375°F. Arrange the pepper halves cut-side up in a baking dish that holds them snugly, drizzle with a little olive oil, and season with salt.
2. Warm the olive oil in a skillet over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic and cook 1 minute. Add the ground beef, breaking it up, and cook until no longer pink. Season with salt, pepper, oregano, and paprika.
3. Stir in the rice and about two-thirds of the crushed tomatoes; simmer 2–3 minutes until it looks like a thick, saucy filling. Taste and adjust the salt — the filling should be well seasoned.
4. Spoon the remaining tomatoes over the bottom of the baking dish. Mound the filling into the pepper halves, cover the dish with foil, and bake 30 minutes, until the peppers are tender when pierced.
5. Uncover, top each pepper with cheddar, and bake 10 minutes more until melted and bubbling. Rest 5 minutes before serving.