✪ CLASSIC RICE & BEEF STUFFED BELL PEPPERS

How to Make CLASSIC RICE & BEEF STUFFED BELL PEPPERS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

4 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

DIRECTIONS

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 350F. 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.

by: Heather Lazar