Stuffed Peppers

Step 1

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about ½" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Step 2

Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and garlic and cook until golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. of the oil. Adjust seasoning.

Step 3

Preheat broiler. Spoon about ¼ cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining 1 tbsp. oil, and broil until golden.