Stuffed Bell Peppers
INGREDIENTS:
1 tablespoon salt
4 medium red, yellow, or orange bell peppers (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, finely chopped
12 ounces ground beef, ground chuck is best
3 medium garlic cloves, minced
1 14.5 ounce can diced tomatoes, drained, 1/4 cup juice reserved
5 ounces Monterey Jack cheese, shredded (about 1 1/4 cups)
2 tablespoons chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup
DIRECTIONS:
Bring 4 quarts of water to a boil in a large stock pot or dutch oven over high heat. Add salt and bell peppers. Cook 3 minutes, or until peppers just begin to soften. Using a slotted spoon, remove the peppers from the pot, drain off excess water, and place them cut-side up on paper towels. Return the water to a boil; add rice and boil 13 minutes or until tender. Drain rice and transfer to a large bowl; set aside.
Adjust oven rack to the middle position and heat oven to 350 degrees.Heat the oil in a 12-inch skillet over medium heat until shimmering. Add onions and cook stirring occasionally until softened and beginning to brown, about 5 minutes …
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button