Stuffed Peppers with Ground Beef and Monterey Jack Cheese

Main Dishes | French cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Peppers with Ground Beef and Monterey Jack Cheese

Ingredients

Orange Bell Peppers - 4 pieces
Long-Grain Rice - 4.4 oz
Olive Oil - 2 cups
Onion - 1 head
Lean Beef - 12.3 oz
Garlic - 3 cloves
Canned Tomatoes (Pelati) - 14.1 oz
Monterey Jack Cheese - 4.9 oz
Parsley - 0.3 oz
Ground Black Pepper - to taste
Salt - to taste
Ketchup - ¼ cup

Step by Step guide

Step 1

Boil 4 liters of water with 1 tablespoon of salt in a large pot over high heat. Cut off the tops of the peppers and remove the ribs and seeds.

Step 2

Place them in the pot and boil for about 3 minutes. Then remove them, allowing the water to drain, and place them on a plate lined with a paper towel, cut side up.

Step 3

Bring the water back to a boil. Add the rice and cook for 13 minutes until tender. Then transfer it to a large bowl.

Step 4

In a 30 cm skillet, heat the oil over medium-high heat. Add the chopped onion and sauté until soft, about 5 minutes. Then add the ground beef and cook for another 5 minutes, breaking it into pieces with a spatula. Add the minced garlic and sauté for half a minute. Then transfer everything to the bowl with the rice. Add the tomatoes, draining the juice into a separate plate — you will need ¼ cup later. Then add about 120 grams of grated cheese, chopped parsley, sprinkle with salt and pepper, and mix everything together. In a separate bowl, mix the ketchup and the tomato juice.

Step 5

Set the oven rack to the middle position and preheat to 356°F. Place the peppers cut side up in a 20x20 cm baking dish. Fill each with the stuffing. Spoon the tomato mixture on top and sprinkle with the remaining cheese. Bake the peppers for about 30 minutes until the filling is heated through and the cheese is golden.