Classic Stuffed Bell Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.