A old school staple, like meatloaf and fried chicken...stuffed peppers.
I've made several versions of the infamous stuffed pepper, and this, I must say is one of the best.
It is from one of the American Test Kitchen cookbooks, they do the testing in the kitchen for us and then leave us with a perfected recipes, what more can you ask for?
Along with this classic version of a stuffed pepper they also have a middle eastern version and an italian version, I must try these, they look incredible!
This one has just a few ingredients, and the flavors aren't really complex at all, but something about it is just so yummy and reminiscent of my childhood...even though my mother never made this dish, not once.
This isn't the quickest meal and it certainly is not for a hot summer day, as you will need to turn on the oven.
BUT all that taken into consideration it makes for a real tasty meal and with fall right around the corner I can only imagine cool days are on their way.
Thank you all for reading...until next time...
Classic Stuffed Bell Peppers
4 medium bell peppers, 1/2 in trimmed off tops, cores and seeds discarded
1/2 cups long grain white rice
1 1/2 T olive oil
1 medium onion, chopped fine
12 oz ground beef
3 medium garlic cloves, minced (about 1 T)
1 (14.5oz) can diced tomatoes, drained, 1/4 cup juice reserved
5 oz monterey jack cheese, shredded (1 1/4 cups)
2 T chopped fresh parsley (I hate parsley, so I skipped it)
1/4 cup ketchup
Bring 4 quarts water to boil in a large stockpot or dutch oven over high heat. Add 1 T salt and bell peppers.
Cook until peppers just begin to soften, about 3 minutes. Using a slotted spoon, remove peppers from pot and drain off excess water, place peppers cut sides up on a paper towel. Return water to a boil; add rice and boil until tender, about 13 min. Drain rice and transfer it to a large bowl, set aside.
(or just cook rice according to package directions in a different pot as the peppers boil)
Adjust oven rack to middle position and heat oven to 350.
Meanwhile heat oil in a skillet over med high heat, add onion and cook about 5 min...add ground beef.
Cook breaking beef into small pieces with a spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Transfer mixture to a bowl with rice;
stir in tomatoes, 1 cup cheese, parsley, and S&P to taste.
Stir together ketchup and reserved tomato juice in small bowl.
Place peppers cut side up in a 9inch square baking dish. Using soup spoon, (I used an ice cream scoop) divide filling evenly among peppers.
Spoon 2 T ketchup mixture over each filled pepper and sprinkle each with 1 T of remaining cheese.
Bake until cheese is browned and filling is heated through, 25-30 minutes, serve immediately.