It's funny how we all talk about "comfort food" as if it's a simple, clearly defined thing. From time to time, we even see stories about an "ultimate" comfort food: Think mashed potatoes. But the reality is that the concept is among the most complicated and ill-defined in all of cooking, mainly because it's completely subjective. We all have our own food memories that translate to comfort.
There are people for whom mashed potatoes would not be a comfort at all, never mind an "ultimate" one.
(READ MORE: Kennedy: Quarter Pounders are comfort food)
Likewise, there are undoubtedly a lot of people for whom a casserole of any kind would not appeal. I think I finally convinced my husband that casserole can be a good thing, but it took a few years since he grew up on meat and potatoes.
For me and a lot of children of the mid-20th century, a bubbling, golden-crusted, fresh-from-the oven casserole is one of the most comforting things imaginable. It rarely matters what's in it as long as it's piping hot and full of whatever familiar flavors and textures make us feel safe and loved.
Like so many working mothers, mine wore many hats, and her busy workday did not end when work was over. Casseroles were her mainstay, something she could put together quickly, without having to dig out a recipe, from inexpensive ingredients that didn't need a lot of preparation. The hitch was that she rarely remembered how she'd made them, so when she hit on an especially good combination, she could almost never reproduce it.
One of her better ones was a stuffed pepper casserole. She and my father both loved stuffed peppers, but my sister and I did not, so she made a compromise casserole. It has all the ingredients of stuffed peppers mixed into one delicious dish. This casserole starts on the stovetop and finishes in the oven. I use a cast-iron Dutch oven when making this dish, but any ovenproof dish will be OK as long as it's large enough to house all the ingredients. I put the pot on the table and serve tableside along with a salad and a basket of biscuits.
Stuffed Pepper Casserole
2 tablespoons olive oil
1 pound lean ground beef
2 bell peppers, any color, chopped
1 large yellow onion, chopped into 1-inch pieces
3 cloves garlic, thinly sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes
1 1/2 cups beef broth
1 cup white rice, uncooked
2 cups shredded cheddar cheese
1 tablespoon chopped parsley
Heat oven to 350 degrees F. In a large ovenproof pot over medium heat, heat oil. When oil is shimmering, add ground beef, and cook, breaking apart and stirring occasionally, until cooked through, 4 to 6 minutes.
Stir in peppers, onion, garlic, salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste, and cook, stirring, until fragrant, about 2 minutes.
Add tomatoes, broth and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high, and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven, and set broiler to high.
Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with parsley before serving.
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Anne Braly