NANA’S STUFFED BELL PEPPERS WITH BEEF, CHEESE AND RICE

NANA’S STUFFED BELL PEPPERS WITH BEEF, CHEESE AND RICE (for four)

 OLYMPUS DIGITAL CAMERA  Vegetables, bell peppers stuffed with beef, cheese and rice (Nana's) 2

salt

4 medium red, yellow, orange or green bell peppers (about 6 ounces each), ½ inch trimmed off tops, cores and seeds discarded

½ cup long grain white basmati rice

1-1/2 tablespoons olive oil

1 medium onion, chopped fine (about 1 cup)

12 ounces ground beef, preferably ground chuck

3 medium garlic cloves, minced (about 1 tablespoon)

one 14-1/2 ounce can diced plum tomatoes, drained, ¼ cup juice reserved

5 ounces Monterey Jack cheese, shredded (1-1/4 cups)

2 tablespoons chopped fresh parsley leaves

ground black pepper

¼ cup ketchup


  1. 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 are just beginning to soften, about 3 minutes.  Using a slotted spoon, remove peppers from pot, drain off excess water and place peppers cut sides down on paper towels to drain.  Return water to a boil, add rice and boil until tender, about 13 minutes.  Drain rice and transfer it to a large bowl.  Set aside.
  1. Adjust oven rack to middle position and heat oven to 350*.
  1. Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until shimmering.  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.
  1. Stir together ketchup and reserved tomato juice in a small bowl.
  1. Place peppers cut sides up in a 9 inch square baking dish. Using a soup spoon, divide filling evenly among peppers.  Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of the remaining cheese.  Bake until cheese and filling is heated through, 25 to 30 minutes.  Serve immediately.

 

 OLYMPUS DIGITAL CAMERA  Vegetables, bell peppers stuffed with beef, cheese and rice (Nana's) 5

from Here in America’s Test Kitchen

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