Stuffed Hot Peppers

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers upright or on their sides.

Wash and dry the hot chile peppers, then carefully slice off the tops and remove the seeds and membranes using a small spoon or paring knife. Take care to avoid touching your face and wash hands thoroughly afterward.

Prepare the stuffing by combining your chosen ingredients — such as shredded cheese, cooked ground meat, breadcrumbs, herbs, and seasonings — in a mixing bowl. Stir until the mixture is evenly combined and holds together loosely.

Spoon the stuffing mixture firmly into each hollowed pepper, filling it completely to the top without overpacking. Replace or discard the pepper tops as desired.

Arrange the stuffed peppers snugly in the prepared baking dish so they remain upright during cooking. Drizzle lightly with olive oil or add a small splash of water or broth to the bottom of the dish to create steam.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes, allowing the peppers to soften and the filling to heat through.

Remove the foil and continue baking for an additional 10 to 15 minutes, or until the peppers are tender and any cheese in the stuffing is melted and lightly browned on top.

Remove the stuffed peppers from the oven and allow them to rest for 5 minutes before serving. Garnish with fresh herbs such as parsley or cilantro if desired.