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    You are in: Home / Recipes / Classic Stuffed Bell Peppers Recipe
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    Classic Stuffed Bell Peppers

    Classic Stuffed Bell Peppers. Photo by Kristy D.

    1/2 Photos of Classic Stuffed Bell Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Heather Lazar's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
    2. 2
      Add 1 tablespoon salt and bell peppers.
    3. 3
      Cook until peppers just begin to soften, about 3 minutes.
    4. 4
      Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
    5. 5
      Return water to boil; add rice and boil until tender, about 13 minutes.
    6. 6
      Drain rice and transfer to large bowl; set aside.
    7. 7
      Adjust oven rack to middle position and heat oven to 350°F.
    8. 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. 9
      Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
    10. 10
      Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
    11. 11
      Stir in garlic and cook until fragrant about 30 seconds.
    12. 12
      Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
    13. 13
      Stir together ketchup and reserved tomato juice in small bowl.
    14. 14
      Place peppers cut side up in 9 inch square baking dish.
    15. 15
      Using soup spoon, divide filling evenly among peppers.
    16. 16
      Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
    17. 17
      Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
    18. 18
      Serve immediately.

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    Ratings & Reviews:

    • on May 19, 2010

      55

      These were very good. I used veggie ground chicken and brown rice. Will definitely make again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2003

      55

      This was a very good recipe. I did add 1/2 teaspoon Italian seasoning to the tomato/ketchup topping. I made this in the morning, did everything but bake it, and put it in the fridge for my husband to take out and heat up for dinner. It was a hit! Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2012

      55

      These were amazing. All I did differently was use Taco Rice instead of Long Grain, Ground Turkey instead of beef, and Sharp Cheddar for the Monterrey. SO GOOD.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (38)

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    Nutritional Facts for Classic Stuffed Bell Peppers

    Serving Size: 1 (417 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 528.7
     
    Calories from Fat 263
    49%
    Total Fat 29.3 g
    45%
    Saturated Fat 12.5 g
    62%
    Cholesterol 89.2 mg
    29%
    Sodium 426.2 mg
    17%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 4.6 g
    18%
    Sugars 12.5 g
    50%
    Protein 28.9 g
    57%

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