Classic Stuffed Bell Peppers

1. 1

   Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.

2. 2

   Add 1 tablespoon salt and bell peppers.

3. 3

   Cook until peppers just begin to soften, about 3 minutes.

4. 4

   Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.

5. 5

   Return water to boil; add rice and boil until tender, about 13 minutes.

6. 6

   Drain rice and transfer to large bowl; set aside.

7. 7

   Adjust oven rack to middle position and heat oven to 350u00b0F.

8. 8

   Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.

9. 9

   Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

10. 10

    Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.

11. 11

    Stir in garlic and cook until fragrant about 30 seconds.

12. 12

    Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.

13. 13

    Stir together ketchup and reserved tomato juice in small bowl.

14. 14

    Place peppers cut side up in 9 inch square baking dish.

15. 15

    Using soup spoon, divide filling evenly among peppers.

16. 16

    Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.

17. 17

    Bake until cheese is browned and filling is heated through, 25 to 30 minutes.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.