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Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnell Holmes-Carson
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
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

Directions:
Directions:
1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. 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.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

Personal Notes:
Personal Notes:
When my mom used to make these I would wish and pray for an dinner invitation elsewhere; oh how I hated them. It's a good thing our tastes grow up when we do!

 

 

 

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