Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

1 pound ground beef, browned

1 tablespoon minced garlic

1 cup fine bread crumbs

1/4 cup grated Parmigiano-Reggiano

4 tablespoons chopped Italian parsley

3 fresh basil leaves, finely chopped

1 cup fresh tomatoes, precooked (or canned tomatoes)

2 eggs

4 tablespoons olive oil

8 medium peppers, stemmed, cored, and seeded

1 tablespoon olive oil for drizzling over peppers before baking

1 cup tomato sauce

Preparation Preheat the oven to 400°F. Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit. Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve. A Tip From PiaMom sometimes made these with rice in the mixture. It makes the dish a bit heartier. From Cooking With My Sisters © 2017 by Adriana Trigiani and Mary Yolanda Trigiani. Reprinted with permission by Harper Paperbacks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.