These are simple and satisfying. Classic rice-and-beef fillings with tomatoes, cheddar cheese, onion and garlic. A favorite in our family. When choosing your bell peppers it is best to pick those with a broad base that will allow the peppers to stand on their own, do yourself a favor and pick red, yellow or orange peppers. Save the tops of the peppers to place around the filled bell peppers to stabilize them if needed. Serves 4.
4 medium bell peppers, tops trimmed, core and seeds removed
1/2 cup long-grain white rice
1 1/2 TBS olive oil
1 onion, chopped fine
12 oz. ground beef
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups cheddar cheese, grated
2 TBS fresh parsley, chopped
1/2 cup ketchup
Directions:Bring large pot of water to boil over high heat. Add 1 TBS salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using tongs or a slotted spoon, remove peppers from pot, drain off excess water and place on a paper towel. Return water to a boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl.
Heat oven to 350 degrees. Meanwhile, heat oil in large skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, about 5 minutes. Add ground beef and cook, breaking up beef into small pieces, 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 a small bowl.
Place peppers cut side up in 9-inch baking pan. Divide filling evenly among peppers, spoon 2 TBS ketchup mixture over each filled pepper and sprinkle with 1 TBS remaining cheese. Bake until cheese is browned and filling is heated through, 25-30 minutes. Serve immediately with remaining ketchup mixture.