KOREAN PEPPERS RECIPES

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CLASSIC RICE & BEEF STUFFED BELL PEPPERS RECIPE - FOOD.COM



Classic Rice & Beef Stuffed Bell Peppers Recipe - Food.com image

This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 350°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.

Nutrition Facts : Calories 528.7, FatContent 29.3, SaturatedFatContent 12.6, CholesterolContent 89.3, SodiumContent 426.2, CarbohydrateContent 37.1, FiberContent 4.7, SugarContent 12.5, ProteinContent 28.9

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