Peppers with a slight kick to them, like the cubanellas or banana peppers suggested at left, are wonderful for this dish. If you can’t find those, choose the long, thin-skinned peppers often sold as “Italian frying peppers” in supermarkets. You can serve the peppers alone or with a side of rigatoni, dressed with some of the sauce from the stuffed-pepper baking dish, grated Pecorino Romano cheese, and a drizzle of olive oil. This is a favorite dish at Becco, our restaurant in New York’s Theater District.
Cooks' Note
A mix of ground beef, pork, and veal is best, but that might not be practical. Try at least to use a blend of ground pork and beef, but, failing that, all ground beef or pork will do.
