Stuffed Sweet Peppers

Training camp, 2023. Diego in his junior year, the year the college programs come in person. I've had three scouts in the building this week — one from a conference school, two from major programs. I treat them the way I've always treated scouts: professionally, transparently, with the understanding that my job is to develop the player for the player's benefit, not to serve as a marketing arm for any recruiting program. I give them access to film and they can watch practice. I don't choreograph Diego for their benefit. He is what he is. That's the sales pitch.

He ran through camp like someone who understands the stakes and has decided to ignore them in the right way. Loose in the right moments, locked in when the rep matters. He pulled a hamstring on day three of two-a-days and I watched him assess it on the sideline — not panic, just assessment. He went to the trainer, got it evaluated, and two days later he was back. His approach to his body is methodical. He treats injuries as problems to be solved, not catastrophes. This is a mental skill that is hard to teach. He learned it from watching me coach other players. He made it his own.

Sofia started her cross-country season this week. Her coach texted me: "Your daughter is going to be special. I don't say that to everyone." I read the text twice and pocketed my phone and didn't share it with Lisa until that evening because I wanted to sit with it alone for a while. There is a specific happiness in watching your children become more than you planned for. I planned for good. I got more than good. I'm not going to pretend I'm not moved by this.

Al pastor tacos Thursday night. The whole family, the full spread, lime and onion and cilantro. The twins ate their weight in tacos. This is how childhood should smell.

Al pastor is what we ate that Thursday, but stuffed sweet peppers are the recipe that lives in the same drawer in my mind — the one labeled “whole family, full table, no exceptions.” It’s the kind of meal you make when the week has been big and loud and you want something that just holds everybody together without requiring anything from you once it’s in the oven. Diego was healing, Sofia was running, the twins were being the twins, and all I needed was a dish that could carry all of that without asking me to think too hard about it. This is that dish.

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 6

Ingredients

6 large sweet bell peppers (any color), tops cut off and seeded
1 lb ground beef (or ground pork)
1 cup cooked long-grain white rice
1 can (15 oz) diced tomatoes, drained
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack or cheddar cheese, divided
1/2 cup tomato sauce (for baking)
1 tablespoon olive oil
Fresh cilantro and lime wedges, for serving (optional)

Instructions

Preheat and prep. Preheat oven to 375°F. Slice the tops off the peppers and remove seeds and membranes. If needed, trim a thin sliver from the bottom so they stand upright. Arrange them in a lightly oiled 9x13-inch baking dish.
Cook the filling. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more. Add ground beef, breaking it up with a wooden spoon, and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat.
Season and combine. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add diced tomatoes and cooked rice. Stir to combine and cook 2 minutes until everything is warmed through. Remove from heat and fold in 3/4 cup of the shredded cheese.
Fill the peppers. Spoon the filling evenly into each pepper, pressing down gently to pack it in. Pour tomato sauce over the bottom of the baking dish around the peppers — this keeps them moist while they bake.
Bake covered. Cover the dish tightly with foil and bake for 25 minutes, until the peppers are just tender.
Add cheese and finish. Remove foil, sprinkle the remaining 1/4 cup cheese over the tops of the peppers, and bake uncovered for an additional 8–10 minutes until cheese is melted and lightly golden.
Rest and serve. Let the peppers rest 5 minutes before serving. Finish with fresh cilantro and a squeeze of lime if you like.

Nutrition (per serving)

Stuffed Sweet Peppers — The Thursday Night Table That Holds Everything Together