One-pan stuffed pepper casserole (beef and rice)

Cut both ends off each bell pepper about half an inch from the end, cut down one side, cut through the membranes while unrolling into a seed-free strip, halve, cut into strips, and slice across into about 1-inch pieces; cut up the end pieces the same size.

Put the ground beef in a skillet with a little olive oil and a big pinch of salt over high heat and break it up with a spatula before adding the onions.

Add the onions and keep cooking and crumbling 5 or 6 minutes until the meat has good color.

Add butter and crushed garlic, reduce heat to medium-high and stir about a minute until the butter melts.

Season with black pepper, smoked paprika, garlic powder and cayenne and cook about a minute to wake them up in the fat.

Add the bell peppers and cook 2 or 3 minutes until heated through.

Add the rice and stir about a minute to coat it in the fat.

Add the rest of the salt, a splash of Worcestershire, a couple of cups of tomato sauce and the beef broth; stir and bring to a simmer over high heat.

Turn off the heat and poke and stir in part of the cheese, saving the rest for the top.

Cover tightly and bake in the upper center of a 375 degree oven about 45 minutes.

Uncover and test the rice; if tender, top with the rest of the cheese, otherwise cover and bake until it is.

Broil uncovered a couple of minutes to melt and lightly brown the cheese, or bake at 475 for 5 to 10 minutes.

Rest at least 10 minutes, with towels over the hot handles.

Finish with freshly chopped Italian parsley.