{"id":"30a98181-d004-441a-96c4-7115b9882d19","url":"https://recipestripper.com/recipes/30a98181-d004-441a-96c4-7115b9882d19","source_url":"https://share.google/2WUfvd7AneZn6PXIV","title":"Classic Stuffed Bell Peppers","description":"We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.","servings":4,"servings_text":"Serves 4 as a light main dish or side dish","total_time":"PT1H45M","ingredients":[{"text":"table salt","item":"table salt"},{"text":"4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded","item":"medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded","quantity":4},{"text":"1/2 cup long grain white rice","item":"long grain white rice","quantity":0.5,"unit":"cup"},{"text":"1 1/2 tablespoons olive oil","item":"olive oil","quantity":1.5,"unit":"tbsp"},{"text":"1 medium onion, chopped fine (about 1 cup)","item":"medium onion, chopped fine","quantity":1,"preparation":"about 1 cup"},{"text":"12 ounces ground beef, preferably ground chuck","item":"ground beef, preferably ground chuck","quantity":12,"unit":"oz"},{"text":"3 medium cloves garlic, minced","item":"medium cloves garlic","quantity":3,"preparation":"minced"},{"text":"1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved","item":"diced tomatoes, drained, 1/4 cup juice reserved","quantity":1,"unit":"can","metric_alternate":{"quantity":14.5,"unit":"oz"}},{"text":"5 ounces Monterey Jack cheese, shredded (1 1/4 cups)","item":"Monterey Jack cheese","quantity":5,"unit":"oz","preparation":"shredded","metric_alternate":{"quantity":1.25,"unit":"cup"}},{"text":"2 tablespoons chopped fresh parsley leaves","item":"chopped fresh parsley leaves","quantity":2,"unit":"tbsp"},{"text":"Ground black pepper","item":"Ground black pepper"},{"text":"1/4 cup ketchup","item":"ketchup","quantity":0.25,"unit":"cup"}],"instructions":[{"number":1,"text":"Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside."},{"number":2,"text":"Adjust oven rack to middle position and heat oven to 350 degrees."},{"number":3,"text":"Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste."},{"number":4,"text":"Stir together ketchup and reserved tomato juice in small bowl."},{"number":5,"text":"Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately."}],"date_published":"2026-10-30T00:07:11.175729+00:00","date_modified":"2026-10-30T00:07:11.175729+00:00"}