Stuffed Bell Peppers
From The America's Family Test Kitchen Cookbook
- 4 red, yellow, or orange bell peppers (6 ounces each), 1/2 inch trimmed off the top, stemmed and seeded
- 1/2 cup long grain white rice
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 3/4 pound lean ground beef
- 3 garlic cloves, minced
- 1 (14.5 ounce) can diced tomatoes, drained with 1/4 cup juice reserved
- 5 ounces Monterey Jack cheese, shredded (1-1/4 cup)
- 2 tablespoons chopped fresh parsley
- 1/4 cup ketchup
- Bring 4 quarts water and 1 tablespoon salt to a boil in a large pot over high heat. Add the bell peppers and cook until they begin to soften, about 3 minutes. Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side up, on a paper-towel-lined plate.
- Return the water to a boil. Add the rice and cook until tender, about 13 minutes. Drain thoroughly and transfer to a large bowl.
- Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the beef and cook, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with the rice. Add the tomatoes, 1 cup of the cheese, and parsley to the rice and stir to combine. Season the rice mixture with salt and pepper to taste. In a separate bowl, combine the ketchup and reserved tomato juice.
- 4. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Place the peppers, cut-side up, in a 9 x 9-inch baking dish. Divide the filing evenly among the peppers. Spoon the ketchup mixture over the tops of the peppers, then sprinkle them with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about 30 minutes.