One-pan stuffed pepper casserole with beef and rice

Cut both ends off the bell peppers; cut down one side and unroll, cutting away the membranes, into a seed-free strip; cut into strips and then about one-inch pieces; dice the end pieces to match.

Brown a pound of ground beef in a skillet with a little olive oil and a big pinch of salt over high heat, breaking it up before adding the onions; cook five or six minutes until well browned.

Add butter and crushed garlic, reduce to medium-high and cook about a minute.

Season with black pepper, smoked paprika, garlic powder and cayenne; cook about a minute.

Add the bell peppers and cook two or three minutes, just to heat through.

Stir in the rice for about a minute to coat with fat.

Add the rest of the salt, a splash of Worcestershire, two cups of tomato sauce and the beef broth; bring to a simmer over high heat, then turn off.

Poke and stir in part of the cheese, reserving some for the top.

Cover tightly and bake in the upper centre of a 375 degree oven about 45 minutes, until the rice is just tender.

Top with the rest of the cheese and broil uncovered a couple of minutes (or 475 for 5 to 10 minutes) until melted and golden.

Rest at least 10 minutes; finish with chopped Italian parsley.