Beef Stuffed Peppers with Onions and Garlic

Ground beef does not need to live its whole life in a skillet. Here it gets browned hard, folded with onions and garlic, and packed into peppers that roast until sweet and just tender instead of collapsing into mush.

1 1/2 pounds ground beef
6 bell peppers
2 onions
3 garlic cloves
1 tomato, chopped
1 cup cooked rice or farro
1 cup shredded cheese
Olive oil
Kosher salt
Black pepper

Cut the tops from the peppers and remove the seeds, keeping the shells intact.
Brown the beef in a wide skillet until it develops dark edges, then transfer it to a bowl.
In the same skillet, cook the onions until soft, add the garlic and tomato, and cook until the mixture is concentrated rather than watery.
Mix the beef, vegetables, rice, half the cheese, salt, and pepper; fill the peppers firmly but do not pack them tight.
Bake covered at 375 degrees Fahrenheit for 25 minutes, uncover, top with the remaining cheese, and bake 10 to 12 minutes more until the peppers are tender and the tops are browned.

These hold well for lunch the next day; reheat covered so the filling stays moist.