Stuffed peppers are sometimes called a comfort food. But for me, the ubiquitous ground beef and rice stuffed pepper was always a let-down. Even when cooked perfectly, so that they stayed moist inside yet the pepper was still crisp-tender, there is just something lacking in an ordinary stuffed pepper. When I found an updated recipe from the amazing minds at Cook’s Illustrated in their new cookbook, I thought that maybe it was time to give them another shot. (I love Cook’s Illustrated… over time that will become really clear. I even get the magazine on my Nook so I can easily read it on the bus on my way to work.) I couldn’t leave well enough alone though, I added a bunch of spices to punch up the flavor and used the Cook’s Illustrated technique, and we were not disappointed in the slightest.