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 is wonderful as well.
Select peppers that are globular rather than oblong, slice off the top, and remove whites and seeds; a lot of people parboil the peppers, but don’t. For a stuffing mixture, use a 50/50 blend of rice/meat or beans 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.
