60 minutes
A savory and satisfying dish with bell peppers stuffed with a flavorful mix of beef, rice, and cheese, topped with a tangy ketchup sauce.
tablespoons
0 oz
Long Grain White Rice
cups
tablespoons
Onion, finely chopped
cups
Ground Beef, preferably ground chuck
0 oz
Garlic, minced
cloves
Diced Tomatoes, drained, with 1/4 cup juice reserved
0 oz
Monterey Jack Cheese, shredded
cups
Flat Leaf Parsley, chopped fresh leaves
tablespoons
to taste
cups
1. Boil Bell Peppers
Bring 4 quarts of water to a boil in a large stockpot or Dutch oven. Add 1 tablespoon of salt and the bell peppers. Boil the peppers for about 3 minutes. Once they start to soften, use a slotted spoon to remove the peppers and drain them well, placing them cut-side up on paper towels.
2. Cook Rice
Return the water to a boil and add the rice. Cook the rice for about 13 minutes until it is tender. Drain the rice and set it aside.
3. Preheat Oven
Preheat your oven to 350 degrees, adjusting the oven rack to the middle position.
4. Cook Onion and Beef
While the oven is preheating, heat 1.5 tablespoons of olive oil in a 12-inch heavy-bottomed skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until it’s softened and beginning to brown. Add the ground beef to the skillet, break it into small pieces and cook until it is no longer pink, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Prepare Filling
In a large bowl, combine the cooked rice with the beef mixture. Stir in the drained diced tomatoes, 1 cup of shredded Monterey Jack cheese, and the chopped parsley. Season the mixture with salt and pepper to taste.
6. Prepare Ketchup Mixture
In a small bowl, mix together the ketchup and the reserved 1/4 cup of tomato juice.
7. Stuff Peppers
Place the blanched peppers cut-side up in a 9-inch square baking dish. Divide the filling evenly among the peppers, pressing it down gently with a spoon. Spoon the ketchup mixture over the top of each stuffed pepper and sprinkle with the remaining cheese.
8. Bake
Bake the stuffed peppers in the preheated oven for 25 to 30 minutes, until the cheese is browned and the filling is heated through.
9. Serve
Serve the stuffed peppers immediately while they’re hot and enjoy the delicious combination of savory beef, tender rice, and melted cheese.
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Choose bell peppers that are bright in color, firm to the touch, and have flat bottoms to stand upright during cooking and provide a sweet and tender vessel for your stuffing.
Properly sauté onions, garlic, and other aromatics until they're softened and golden to lay down a foundation of flavor for your beef and rice mixture.
Cover the stuffed peppers with foil for most of the baking time to prevent drying out, and remove foil towards the end to allow the cheese to brown and bubble.
Blanch the peppers in boiling water or roast them in the oven to soften and enhance their sweetness, ensuring they'll be perfectly tender when the filling is cooked.
Use long-grain rice cooked al dente to prevent mushy texture after baking. Infuse the rice with flavor by cooking in beef broth or adding aromatic herbs and spices.
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