Classic Stuffed Bell Peppers

Name: Classic Stuffed Bell Peppers
Yield: Serves 4 as a light main dish or side dish
Ingredients: , table salt; 4 , medium red bell peppers, yellow, or orange, (about 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, chopped fine (about 1 cup); 12 ounces, ground beef, preferably ground chuck; 3 medium cloves, garlic, minced; , 1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved; 5 ounces, Monterey Jack cheese, shredded (1 1/4 cups); 2 tablespoons, chopped fresh parsley leaves; , Ground black pepper; 1/4 cup, ketchup

Side Dishes
Cheese
Beef
Rice
Vegetables

Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

SERVES 4 as a light main dish or side dish

TIME 1¾ hours

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