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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- 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
- Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
- Add 1 tablespoon salt and bell peppers.
- Cook until peppers just begin to soften, about 3 minutes.
- Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
- Return water to boil; add rice and boil until tender, about 13 minutes.
- Drain rice and transfer to large bowl; set aside.
- Adjust oven rack to middle position and heat oven to 350.
- Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
- Add onion and cook, stirring occassionally, until softened and beginning to brown, about 5 minutes.
- Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
- Stir in garlic and cook until fragrant about 30 seconds.
- Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
- Stir together ketchup and reserved tomato juice in small bowl.
- Place peppers cut side up in 9 inch square baking dish.
- Using soup spoon, divide filling evenly among peppers.
- Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
- Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
- Serve immediately.