I have been craving stuffed peppers. All this frozen tundra weather is bringing out the comfort foods of the past for me. My mom used to make these and I hated them. I didn’t mind what was inside but did not like those peppers. I guess my taste buds have changed (or died due to the aging process) 🙂 but I love peppers now. I used green bell peppers today but I think next time I will use red, orange and yellow. I also would like to try some other peppers besides the bell variety. I imagine myself at the farmers market this coming summer getting all kinds of peppers. Back to the real world!! This recipe takes about 30 minutes to prepare and another 30 minutes to bake. I found this recipe at America’s Test Kitchen. It reminds me of my mom’s recipe. Here goes;
Classic Stuffed Peppers
(just like mom’s)
4 green, red, yellow, orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (I used 6 green, they were small to medium size and on sale this week!)
1/2 cup long grain rice
1 1/2 Tablespoon olive oil
1 medium onion, chopped
1# ground beef (I used ground chuck)
3 garlic cloves, minced
1 can (14 1/2 ounce) diced tomatoes, drained – 1/4 cup juice set aside for later use
5 ounces Monterey Jack cheese, shredded (1 1/4 cup)
2 Tablespoons parsley leaves, chopped
1/4 cup ketchup
Salt and pepper
1. Bring 4 quarts water and 1 Tablespoon of salt to boil in large stockpot over high heat. When water boils, add your peppers. Cook until peppers begin to soften, 3-5 minutes and remove with slotted spoon. Set the peppers upside down on paper towels to drain water, then flip over as soon as drained. Return water to a boil, add 1/2 cup of rice and boil until tender or 12 minutes. Drain rice and transfer to a large bowl; set aside.
2. Preheat oven to 350 degrees. Adjust oven rack to middle position.
3. While the rice is cooking heat a 12 inch heavy bottom skillet over medium high heat until hot, add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and brown, about 5 minutes. Add ground beef and cook, breaking into small pieces, until no longer pink, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Transfer mixture to the bowl with rice, stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. In a small bowl stir together the ketchup and remaining tomato juice.
5. Place peppers cut side up in 9 inch square baking dish. Fill each pepper with meat/rice mixture. Spoon 2 Tablespoons of ketchup mixture over tope of each filled pepper, sprinkle with remaining cheese. Bake until cheese is browned and filling is heated through, 25-30 minutes. Serve immediately. Also, don’t limit yourself to the classic stuffing. You could use any kind of ground meat, different cheeses, grains, veggies. The list is endless. Hope you enjoy this simple and delicious comfort food meal!!