Stuffed peppers were one of those dishes my mother made when she needed to stretch a pound of ground beef to feed our whole family. She'd hollow out these gorgeous bell peppers and stuff them with a mixture of meat, rice, and whatever vegetables she had on hand. The result was always satisfying and filling. I've kept her basic approach but tweaked the seasoning over the years. The key is getting your rice cooked properly before you stuff the peppers. I learned this the hard way after serving peppers with crunchy rice centers more times than I care to admit. Now I always cook my rice until it's just tender, then let it cool slightly before mixing it with the meat. What makes this version work particularly well is the combination of onions sautéed until they're golden and a generous amount of fresh dill. The dill adds this bright, fresh flavor that cuts through the richness of the beef. I also add a bit of tomato paste to the filling, which gives everything a deeper flavor and helps bind the mixture together. These peppers are perfect for a weeknight dinner because you can prep them in the morning and just pop them in the oven when you get home. They also freeze beautifully if you want to make a double batch. Serve them with a simple cucumber salad or some roasted vegetables on the side.