I agree with Susan at High Desert Home, fall is for braising, roasting and baking. This is my families favorite recipe for Stuffed Bell Peppers. We had an abundance left over from the wedding preparations this past weekend, so we made a big batch tonight for supper. I just love em and I hope you do to!
Stuffed Bell Peppers
From Americas Test Kitchen Family Cookbook
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 Monterrey Jack cheese , shredded (1 1/4 cups)
2 tablespoons Chopped fresh parsley leaves
Ground black pepper
1/4 cup Ketchup ( I sometimes use spaghetti sauce instead)
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.
STEP BY STEP: Filling the Peppers
It is easier to fill the peppers after they have been placed in the baking dish, because they hold steady.
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