Classic Stuffed Bell Peppers | America's Test Kitchen

Name: Classic Stuffed Bell Peppers | America's Test Kitchen
Ingredients: table salt; 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 Monterey Jack cheese, shredded (1 1/4 cups); 2 tablespoons chopped fresh parsley leaves; Ground black pepper; 1/4 cup ketchup

www.americastestkitchen.com

We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

Keywords

Rice
Side Dishes
Vegetables
Cheese
Beef

View Original

Share this recipe:

Ingredients

table salt
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 Monterey Jack cheese, shredded (1 1/4 cups)
2 tablespoons chopped fresh parsley leaves
Ground black pepper
1/4 cup ketchup