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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.

    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 September 21, 2014

      35

      DH and I were the only ones who really enjoyed these. If I make them again I will do it on a night when it is just the two of us at home. Also, I liked the sauce and wish there was a little more of it. I think I will double it the next time. It was a great way to use up some of the bell peppers from the garden. Thanks!

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

    Read All Reviews (39)

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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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