Salt 4 medium red, yellow, or orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded 1/2 cup long-grain white rice 1 1/2 tablespoon olive oil 1 medium onion, chopped fine 12 ounces ground beef, preferably ground chuck 3 cloves garlic, minced 1 can (14.5 ounce size) diced tomatoes, drained (see next ingredient) 1/4 cup tomato juice reserved from tomatoes 1 1/4 cup shredded Monterey Jack cheese 2 tablespoons chopped fresh parsley leaves Ground black pepper 1/4 cup ketchup
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. Adjust oven rack to middle position and heat oven to 350 degrees 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.
Excellent!Subsituted Parm. for the Monterey Jack.Great winter evening meal with a green salad.
Guest Foodie January 7, 2014 COMMENT: can they be frozen after
Member since: May 28, 2011
thismommacooks November 2, 2013 REVIEW:
I had more filling leftover than I needed but this turned out quite good.
momof3 October 29, 2013 REVIEW:
Measurements would have been helpful but the biggest thing I liked about this recipe was that it called for cooking the peppers first. Finally figured out why my kids didn't like stuffed peppers and that was because the peppers weren't cooked first in the other recipes I've tried. This was basic but good (and my kids are little so simple is better at this age)
Mary June 27, 2013 REVIEW:
My husband has been begging me to make stuffed peppers like his mom used to make. Most of the recipes I showed him were more elaborate than this and she was a very simple cook so I tried this one and he said it was exactly what he remembers. I wasn't sure how much rice was supposed to be used so I just used some leftover rice and added it until I thought it was the right ratio of rice to ground beef.
Member since: Oct 12, 2009
IloveBailey1964 June 18, 2013 REVIEW:
Loved it! Thank you for sharing the recipe.
Bubba August 13, 2010 REVIEW:
The recipe was fine. Very tasty. However,I prepared 8 peppers (six medium, and two large), so I doubled the recipe, and found that I had enough to do 12-15 peppers. I put the excess in a 6x10 baking dish (filled to the brim). I suggest that the "makes 4" be made more flexible.
Guest Foodie June 2, 2010 REVIEW:
This was fantastic! I added bread crumbs on top as well as the cheese. As other tasters noted, boil the peppers a couple minutes longer. I also used ground turkey instead of the beef and it was delicious!
peggy April 22, 2010 COMMENT: This is how my mother-in-law always makes stuffed peppers. The only thing different is we don't cook the bell peppers first. Just cut off the tops and rinse out the seeds, then put the beef and rice mixture in them.
Anna January 9, 2010 REVIEW:
I looked at a bunch of different stuffed bell pepper recipes online, and this one looked the best. The grocery cost wasn't over the top, it was easy to do (as long as you can get your rice right on the first try!), and tasty!!
I used red and green peppers, I didn't taste the red peppers but I think next time I'll be using yellow peppers because the green were a little bitter.
I added a can of petite cut tomatoes, and used Jasmin rice. I would also suggest garlic!
This recipe was quick, easy, and cost efficient, it was my first time making stuffed peppers and they turned out great.
Guest Foodie October 9, 2009 REVIEW:
This recipe was great. I had HUGE peppers so I par-boiled them much longer - like 10 minutes. I also added some Colorado flavor with some mild hatch chiles!
Doug K April 23, 2009 REVIEW:
You absolutely cannot go wrong with this recipe! It can be tuned with some special flavors if you like, but the basic recipe is great!
Member since: Jan 15, 2007
denised235 September 13, 2007 REVIEW:
This recipe is easy and and very tastey. Some peppers do need to be boiled a bit longer for softening (depending on the thickness of the pepper). There was plenty of filling, enough for five peppers. I also topped pepper with parmesan cheese before baking. To spice it up add a bit of diced jalapeno. Can't wait to make them again!
Judie December 6, 2006 REVIEW:
Yummy, and lots of flexibility to add your own special touches. I would suggest boiling the peppers an extra minute longer to soften a teensy bit more.
Guest Foodie September 4, 2006 REVIEW:
This recipe is delicious!!!! Easy to make and still good served the next day!! The monterey jack cheese is my favorite!!!!