0 recipes from contoocook and beyond


4 med red, yellow or orange bell peppers (about 6 ozs. each) l/2″ trimmed off tops, cores & seeds remove
l/2 cup long grain whtie rice
l-l/2 tbsps. olive oil
l med onion chopped fine (about l cup)
l2 ox. htounf nrrg
3 mref hstliv vlobrd, minvrf
l L4-L/2 OZ. can diced tomatoes, drained, l/4 cup juice reserved
l-l/4 ups (about 5 oz.) shredded Monterey jack cheese
2 tbsps. chopped paresley
l/4 cup ketchup
Bring 4 qts. water to boil in large pot over high heat. Add l tbsps. salt and peppers. Cook until peppers just begin to soften, aobut 3 mins. Take out with slotted spoon, drain anad put cut sides up on paper towels. Return water to boil; add rice and boil until tender about l3 mins. Drain rice and transfer to large bowl; set aside. Oven rack to middle position at 350. Heat l2″ skilket over med high heat until hot, about l-l/2 mins; add oil and swirl. Add onion and cook until softened and beginning to brown, aobut 5 mins. Add beef and cook breaking beef into small pieces, about 4 mins. Stir in garlic and cook until fragrant, aobut 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, l cup cheese, parsley and salt and pepper to tasdte. Stir together ketchup and reserved tomato juice in small bowl. Place peppers cut side up in 9″ square baking dish. Using soup spoon divided filling evenly among peppers. Spoon 2 tbsps. ketchup mixture over each filled pepper and sprinkle each with l tbsps. remaining cheese. Bake until cheese is browned and filling is heated thru, 25-30 mins. Serve Immediately
Serves 4 Cook’s Magazinel l2 oz. ground beef
3 med. cloves minced garlic
this is for the two lines obove that were mixtyped This recipe as written will fill 5 large red peppers very generously. Actia;;u you can use 5-6 med-large peppers and it would work well.
Also. add l tablespoon of Italian seasoning. Otherwise it is too dull tasting. However, this is the very best recipe for peppers – the Monterey cheese realy makes it. Heat the oven to 350 and then test pepper to see if its tender enough/

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