Stuffed Bell Peppers

Cook the rice by any method you choose. While it is cooking, cut off the top 1/2 inch of the bell peppers and scoop out the insides (it’s easy to do with your hand). Bring a pot of salted water to boil, then add the peppers and cook until they begin to soften, about 3 minutes. Remove the peppers from the water and drain.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the beef and cook until lightly browned, about 5 minutes. Stir in the garlic and cook for about 30 seconds. Transfer the mixture to a large bowl with the rice, and add the tomatoes, and 1 cup of the cheese. Season with salt and pepper to taste.

Preheat the oven to 350F/176C. Place the peppers, cut side up, in a 9x9 baking dish. Divide the filling mixture evenly among them. Spoon the ketchup mixture over the tops, and sprinkle on the remaining grated cheese. Bake about 30 minutes, or until the cheese is browned.

Estimated Start-to-Finish Time: 1 hour 20 minutes Actual Start-to-Finish Time: 1 hour 40 minutes Substitutions: We often leave out the parsley when making these, and have also tried using Parmesan instead of Monterey Jack Cheese with good results. Adding some extra garlic to the meat mixture never hurts.