February 27, 2015

Stuffed Peppers

Stuffed peppers are incredibly easy, yet seem fancy and nostalgic at the same time. Of course you can have the filling be whatever you like, but the following recipe works pretty well. Some versions include and slightly watered-down ketchup that is poured over the filled peppers before adding the cheese on top, though we found that wasn't necessary and made it a little too sweet. Just keep the basic method for blanching the peppers the same, and you can go to town on whatever filling you want. Enjoy!

Stuffed Peppers

Yield: 4 servings
  • 4 bell peppers, tops removed, cored and seeded
  • 1/2 cup rice
  • 1 1/2 tablespoons olive oil
  • 1 onion, minced
  • 12 ounces ground meat
  • 3 garlic cloves, minced
  • 1 14.5 ounce can diced tomatoes, drained
  • 5 ounces (about 1 1/4 cups) cheese, shredded
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper
Cooking Directions
  1. Boil 4 quarts of water with 1 tablespoon salt in a large pot. Cook peppers until they begin to soften, about 3 minutes. Remove and drain peppers with a slotted spoon or tongs.
  2. Add the rice to the pot and cook until tender, about 13 minutes. Drain rice and transfer to a large bowl.
  3. Heat the oil in a large skillet over medium-high heat. Add the onion, stirring occasionally, until it begins to brown, about 5 minutes. Add the ground meat, breaking it into small pieces until no longer pink, about 4 minutes. Stir in the garlic and cook for 30 seconds. Transfer to the bowl with the rice.
  4. Add the tomatoes, 1 cup of cheese, the parsley, and salt and pepper to taste.
  5. Heat the oven to 350 F with the rack in the middle.
  6. In a 9-inch square baking dish, place the peppers cut side up. Divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top.
  7. Bake until the cheese in browned and the filling is heated through, 25 to 30 minutes. Serve immediately.

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