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servings:

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

• 4 large red, orange or yellow bell peppers
• 2 tablespoons olive oil
• 1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
• 1 cup finely chopped yellow onion (about 1 small)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red-pepper flakes
• 1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
• 3/4 cup dry white wine, chicken broth or vegetable broth
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 cup cooked white or brown rice
• 1/4 cup grated Parmesan
• 2 tablespoons minced fresh parsley, plus more for serving (optional)
• 1 cup shredded mozzarella, provolone or other semifirm cheese

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