Stuffed PeppersPosted: September 9, 2008
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!
|4||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|
|1||medium onion , chopped fine (about 1 cup)|
|12||ounces ground beef , preferably ground chuck|
|3||medium cloves garlic , minced|
|1 can (14 1/2 ounces) diced tomatoes , drained, 1/4 cup juice reserved|
|5||ounces Monterey Jack cheese , shredded (1 1/4 cups)|
|2||tablespoons chopped fresh parsley leaves|
|Ground black pepper|
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.