In our neck of the South, stuffed peppers mean mild, fleshy bells filled with a mixture of rice and meat or seafood, usually ground beef or shrimp. A vegetarian version with beans and rice is also wonderful. A lot of people will parboil the peppers beforehand, but don’t. Select peppers that are globular rather than oblong, slice off the top, remove whites and seeds, and fill with your stuffing mixture. I recommend a 50/50 blend in a light tomato sauce seasoned with black pepper, sage, and basil. Crowd into a casserole, baste with more sauce and place in a medium (300) oven until peppers are cooked through. Baste again with sauce, top with dry white cheese, and toast.