Classic Stuffed Bell Peppers

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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.

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Ingredients [?]

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  • add   2 tablespoons chopped fresh parsley
  • add   1 1/4 cups monterey jack cheese (about 5 oz)
  • add   1/2 cup long grain white rice
  • add   black pepper
  • add   1 1/2 tablespoons olive oil
  • add   1/4 cup ketchup
  • add   4 medium red bell peppers or yellow bell peppers or orange bell peppers, 1/2 inch trimmed off tops,cores and seeds discarded (about 6 oz. each)
  • add   12 ounces ground beef
  • add   1 medium onion, chopped fine (about 1/2 cup)
  • add   3 cloves garlic
  • add   1 (14 1/2 ounce) can diced tomatoes

Instructions

  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.
  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 occassionally, 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.