Classic Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version. Ingredients:
4 medium red bell peppers (about 6 oz. each) or 4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each) |
1/2 cup long grain white rice |
1 1/2 tablespoons olive oil |
1 medium onion, chopped fine (about 1/2 cup) |
12 ounces ground beef, preferably ground chuck |
3 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved |
1 1/4 cups monterey jack cheese (about 5 oz) |
2 tablespoons chopped fresh parsley |
black pepper |
1/4 cup ketchup |
Directions:
1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
2. Add 1 tablespoon salt and bell peppers.
3. Cook until peppers just begin to soften, about 3 minutes.
4. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
5. Return water to boil; add rice and boil until tender, about 13 minutes.
6. Drain rice and transfer to large bowl; set aside.
7. Adjust oven rack to middle position and heat oven to 350°F.
8. Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
9. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
10. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
11. Stir in garlic and cook until fragrant about 30 seconds.
12. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
13. Stir together ketchup and reserved tomato juice in small bowl.
14. Place peppers cut side up in 9 inch square baking dish.
15. Using soup spoon, divide filling evenly among peppers.
16. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
17. Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
18. Serve immediately.
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