Classic Rice & Beef Stuffed Bell Peppers 🌶️🥩
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Description:
This delightful recipe for Classic Rice & Beef Stuffed Bell Peppers brings a burst of flavor to your dinner table! A creation from Cooks Illustrated, it’s a delicious twist on the traditional stuffed peppers. Feel free to experiment by using ground chicken, basil, or even smoked mozzarella for a unique twist!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Yellow Bell Peppers |
| 1/2 | Orange Bell Peppers |
| 1 1/2 cups | Long Grain White Rice |
| 1 tablespoon | Olive Oil |
| 1 | Onion |
| 12 oz | Ground Beef |
| 3 cloves | Garlic Cloves |
| 1 can (14.5 oz) | Diced Tomatoes |
| 1 1/4 cups | Monterey Jack Cheese |
| 2 tablespoons | Fresh Parsley, chopped |
| To taste | Black Pepper |
| Ketchup |
Instructions:
-
Prepare Bell Peppers:
- Bring 4 quarts of water to a boil in a large stockpot or Dutch oven over high heat.
- Add 1 tablespoon of salt and the yellow and orange bell peppers.
- Cook until the peppers just begin to soften, approximately 3 minutes.
- Use a slotted spoon to remove the peppers from the pot, drain off excess water, and place them cut side up on paper towels.
-
Cook Rice:
- Return the water to a boil and add the long-grain white rice.
- Boil until the rice is tender, about 13 minutes.
- Drain the rice and transfer it to a large bowl; set aside.
-
Prepare Filling:
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C).
- Heat a 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes.
- Add the olive oil to the skillet and swirl to coat.
- Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add the ground beef to the skillet and cook, breaking it into small pieces with a spoon, until no longer pink, approximately 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Transfer the beef mixture to the bowl with the cooked rice.
- Stir in the diced tomatoes, 1 cup of Monterey Jack cheese, chopped parsley, and salt and pepper to taste.
-
Assemble & Bake:
- In a small bowl, stir together the ketchup and reserved tomato juice.
- Place the bell peppers cut side up in a 9-inch square baking dish.
- Using a soup spoon, divide the beef and rice filling evenly among the peppers.
- Spoon 2 tablespoons of the ketchup mixture over each filled pepper.
- Sprinkle each pepper with 1 tablespoon of the remaining Monterey Jack cheese.
- Bake in the preheated oven until the cheese is browned and the filling is heated through, approximately 25 to 30 minutes.
-
Serve:
- Once baked, remove the stuffed bell peppers from the oven.
- Serve these delicious Classic Rice & Beef Stuffed Bell Peppers immediately, and enjoy the savory flavors!
This recipe is perfect for those busy weeknights when you want a hearty and satisfying meal 🍽️. The combination of tender bell peppers, flavorful beef, and cheesy goodness will have everyone coming back for seconds! Whether you’re serving it as a main course or a delicious side dish, these stuffed peppers are sure to be a hit at your dinner table! 🌟
