Classic Stuffed Bell Peppers

Name: Classic Stuffed Bell Peppers
Yield: Serves 4 as a light main dish or side dish
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

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

SERVES4 as a light main dish or side dish

TIME1¾ hours

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WHY THIS RECIPE WORKS

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for ...

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