Prep 15 mins
Cook 30 mins
This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.
- 4 medium red bell peppers (about 6 oz. each) or 4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
- 1⁄2 cup long grain white rice
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1/2 cup)
- 12 ounces ground beef, preferably ground chuck
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
- 1 1⁄4 cups monterey jack cheese (about 5 oz)
- 2 tablespoons chopped fresh parsley
- black pepper
- 1⁄4 cup ketchup
- Bring 4 quarts water to a boil in a 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 side 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.
- Adjust oven rack to middle position and heat oven to 350°F.
- Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
- Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add ground beef 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 ketchup and reserved tomato juice in small bowl.
- Place peppers cut side up in 9 inch square baking dish.
- Using soup spoon, divide filling evenly among peppers.
- Spoon 2 tablespoons ketchup 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.
These were very good. I used veggie ground chicken and brown rice. Will definitely make again!
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.
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!