Stuffed Bell Peppers

Stuffed peppers is one of my Husband’s favorites so when I came across the recipe for Classic Stuffed Bell Peppers  I decided to make them. I guess I’ve never made stuffed peppers before.  Anyway-while there were a few different steps to this recipe it was easy overall and the end product was really, really good.  I did end up with stuffing left over so I could have made probably 2 more peppers with it.


Stuffed Bell Peppers

4 medium red, yellow or orange bell peppers (about 6 oz each). 1/2 inch trimmed off of the top, cores and seeds removed.

1/2 cup long-grain white rice

1.5 tbsp olive oil

1 medium onion, chopped fine (about 1 cup)

12 ozs lean ground beef

3 medium garlic cloves, minced

1 14.5oz can diced tomatoes, drained, 1/4 cup liquid reserved

6ozs Monterey Jack cheese, freshly grated (not pre-grated bagged)

1/4 cup ketchup


Adjust oven rack to middle position and pre-heat to 350.

Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tbsp salt and bell peppers. Cook until peppers just begin to soften-about 3 minutes (make sure the peppers are covered with water). Using a slotted spoon remove peppers, draining any excess water back into the pot, and place on paper towels.

Return water in the pot to a boil, add rice and boil it until tender, about 15 minutes. Drain rice and place it in a large bowl.

Heat oil in a 12 inch heavy skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown-about 5 minutes.  Add the beef and cook, breaking beef into small pieces with spoon, until no longer pink.  Stir in garlic and cook until fragrant. Add the mixture to the bowl with the rice, stir in tomatoes, 1 cup cheese and season with salt and pepper to taste.

Stir together ketchup and reserved tomato juice in a small bowl.

Place peppers cut-sides up in a 9in. square baking dish.  Using a small spoon fill each pepper evenly with the beef and rice mixture, pressing it down inside the peppers so that you can get the most possible filling inside.  Spoon 2 tablespoons ketchup mixture into the top of each filled pepper and then sprinkle each with 1 tbsp cheese. 

Bake until cheese is browned and filling is heated through 25-30 minutes. Serve immediately.

Slightly adapted from America’s Test Kitchen Cookbook



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