My own mother use to fill raw peppers with raw chop meat that was seasoned with salt and pepper and had uncooked rice added as a binder, this made the cooked ground beef very firm. My mother-in-law on the other hand, parboiled the peppers for 3-5 minutes. In a frying pan she would place ground beef then added breadcrumbs, 1/2 can of tomato sauce and browned everything before filling the peppers.
I've taken her recipe and upgraded it a bit. I still parboil the peppers as outlined in her recipe. I purchased from Whole Foods "U.S.A. animal welfare rated 90% Lean Ground Beef, raised with no antibiotics and no added hormones" for $3.99/lb. The ground beef was on sale through through today. I browned some grated garlic in a pan, then added the ground beef to brown. I seasoned the beef with salt and pepper and then added fresh tomato sauce that I made from the heirloom tomatoes that my son brought me. Once the meat and peppers were done, they were stuffed, a little more fresh tomato sauce, then popped into a preheated 350° F oven to be heated through. A little white rice to accompany the stuffed pepper would round out the dish, or pieces of sperlonga bread from Whole Foods, $3 per loaf, is also great to soak up the tomato sauce. It was a wonderful meal on a cool, Saturday evening.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.