Stuffed peppers are the kind of dish nearly every family has its own version of, passed down with small variations. This one leans on the classic pairing of ground meat and rice, with a tomato sauce that soaks into the pepper from both inside and out, keeping every bite juicy.

For stuffing, look for medium peppers with a flat, sturdy base so they stand upright in the pot or dish instead of tipping over as they cook. The rice goes into the filling parboiled rather than raw, so it finishes cooking alongside the meat without staying crunchy or turning mushy.

You can cook the peppers either way: simmered on the stovetop in a heavy pot, or baked covered in the oven — both give a similar result, and the choice mostly comes down to convenience. If simmering on the stove, keep an eye on the sauce level so it doesn’t boil dry and scorch the bottom of the pot.

Stuffed peppers pair well with sour cream or plain yogurt, and a slice of crusty bread is handy for mopping up the extra sauce. The dish reheats beautifully, and leftovers often taste even better the next day once the peppers have had time to soak up the sauce overnight in the fridge.