Stuffed Bell Peppers-Carol
4 medium bell peppers (red, yellow, green, whatever is on sale or in your garden) trim off tops and remove and discard cores and seeds
1/2 cup long-grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped
12 ounces ground beef
3 cloves minced garlic
1 can (14 oz) diced tomatoes, drained but reserve 1/4 cup juice from tomatoes
1 1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley(optional)
Ground black pepper
1/4 cup ketchup
Bring 4 quarts water to boil in stockpot over high heat.
Add 1 tablespoons salt and bell peppers to boiling water. Cook until peppers begin to soften about 3 minutes.
Remove peppers with slotted and drain on paper towels, cut-side up.
Return water to boil and add rice. Boil about 13 minutes or until tender.
Drain rice and transfer to large bowl; set aside.
Adjust oven rack to middle position and heat oven to 350 degrees.
In a large skillet, over medium high heat; add oil. Cook onion about 5 minutes, or until softened and brown.
Add ground beef to onion mixture. Cook about 4-5 minutes or until no longer pink. Stir in garlic and cook about 30 seconds.
Add this mixture to bowl with rice. Stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
In a small bowl stir together ketchup and reserved tomato juice.
Place peppers cut-side up in a 9 inch square baking dish. Spoon filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over filled pepper and spring with remaining cheese.
Bake until cheese is browned and filling is heated through. About 25-30 minutes.
I double this recipe.
It is a great leftover too.