Hearty and filling stuffed bell peppers with beef, rice and parsley
Stuffed Bell Peppers with beef and rice
Try to find flat bottomed peppers if you can, as they will stand up better. If you have to, slice off the bottom enough to make it easier for them to stand.
4 bell peppers, tops removed, cored and seeded.
3/4 cup long grain rice
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
4 cloves garlic, smashed and diced fine
1 can diced tomatoes, drained with juice reserved
1 1/2 cups grated Monterey Jack Cheese, divided
3 tablespoons fresh Italian parsley, finely chopped
1/2 cup ketchup
Bring a large pot of water to a boil with about a tablespoon of kosher salt. When water boils, add peppers and cook until slightly softened, about 5 minutes. While peppers cook, heat olive oil in a large skillet over medium heat. Add onion to skillet and cook until onion softens, about 5 minutes. Add ground beef to onion and cook until browned, breaking meat into small pieces. When beef is browned, add garlic and stir. Cook about 1 minute and remove from heat. Put meat mixture in a large bowl.
Removing peppers from boiling water and allow to dry on a paper towel lined plate cut side up. Add rice to boiling water and cook, stirring often until rice is soft, about 12 minutes. When rice is cooked, drain well and add to meat mixture. Add tomatoes, 1 1/4 cups of cheese, and parsley to the meat and rice and toss to combine. Add salt and pepper to taste.
Preheat oven to 350 degrees. Using a spoon, stuff peppers with mixture, pressing it in towards sides and bottom of peppers, careful not to tear peppers. Place stuffed peppers in a casserole dish. Mix ketchup with reserved tomato juice and whisk to combine. Pour tomato liquid over peppers and top each with remaining cheese. Bake uncovered until cheese is bubbly, about 30 minutes.
