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Classic Stuffed Bell Peppers

Source of Recipe


Cook's Illustrated "American Classics"



List of Ingredients



• Table salt
  
• 4 medium red, yellow, or orange bell peppers (about 6 ounces each), ½-inch trimmed off tops, cores and seeds discarded
  
• ½ cup long-grain white rice
  
• 1½ Tbsp olive oil
  
• 1 medium onion, chopped fine (about 1 cup)
  
• 12 ounces ground beef, preferably ground chuck
  
• 3 medium garlic cloves, minced or pressed (about 1 Tbsp)
  
• 1 (14.5-ounce) can diced tomatoes, drained, ¼ cup juice reserved
  
• 5 ounces Monterey jack cheese, shredded (about 1¼ cups)
  
• 2 Tbsp chopped fresh parsley leaves
  
• Ground black pepper
  
• ¼ cup catsup
  






Instructions



1. Bring 4 quarts water to boil in 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-sides 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.
   
   
2. Adjust oven rack to middle position and heat to 350° F.
   Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1½ minutes; add oil and swirl to coat. Add onion 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 catsup and reserved tomato juice in separate small bowl.
   
   
3. Place peppers, cut-side up, in a 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons catsup 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.
   
   Serves 4