Stuffed Peppers

What a great meal. Stuffed peppers are easy to make, even though it looks as if there is a lot to prep, it is very simple. I love this recipe because of the great mixture. The meat flavors and spices with the cheese is delicious. I love using this recipe from Cook’s Illustrated!

ENJOY!

INGREDIENTS:
  table salt 
medium red bell peppers , yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2  cup  long grain white rice 
1 1/2  tablespoons  olive oil 
medium onion , chopped fine (about 1 cup)
12  ounces  ground beef , preferably ground chuck
medium cloves  garlic , minced
  1 can (14 1/2 ounces) diced tomatoes , drained, 1/4 cup juice reserved
ounces  Monterey Jack cheese , shredded (1 1/4 cups)
tablespoons  chopped fresh parsley leaves  
  Ground black pepper 
1/4  cup  ketchup 
Directions:
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 oven to 350 degrees. 3. 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. 4. Stir together ketchup and reserved tomato juice in small bowl. 5. 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.
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7 Comments on “Stuffed Peppers”

  1. spkr602 says:

    Yum! These look wonderful!

  2. Kira says:

    I keep meaning to make stuffed peppers! Maybe I can get to the farmers’ market and get some peppers cheaply this weekend. These look fabulous.

  3. Hilary says:

    These look fantastic! I will be making them soon, maybe even tomorrow! Have you ever made them with a sausage/hamburger mixture?

  4. Joelen says:

    Those look so comforting! I’ve only had stuffed peppers doused with tomato sauce, which kinda turned me off on them awhile back. I think I’ll try your drier version soon!

  5. Jenn says:

    yum! The wine looks very good with the meal too.

  6. Cate says:

    YUM! I have been wanting to make stuffed peppers for awhile – I’m going to put these on the menu for next week!

  7. themarshmalo says:

    These look amazing, I can’t wait to make them!


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