The stuffing for the peppers in this recipe is light in texture with a savory combination of rice, ground beef, tomatoes, and a generous amount of Parmesan cheese.
Course: Main Course - Beef
Author: Catherine Christiano
8large green or red bell pepperstops trimmed, seeds and pith removed
1cupyellow onionchopped, about 1 medium-large
1 1/3pounds93% lean ground beef
1 1/3cupsgrated Parmesan cheese
1cupuncooked long grain or brown rice
1/4cupchopped fresh parsley
28ouncescanned unsalted crushed tomatoesset aside 1 cup
1/4cupgrated Parmesan cheese
Preheat oven to 350°F. Grease one or two baking dishes large enough to hold peppers.
Cook rice according to package directions.
Bring a 6-quart stock pot 2/3 full with water to a boil. Use tongs to immerse 4 peppers in boiling water; par boil for 9 minutes. Use tongs to remove from pot; cool upside down on a large plate. Repeat with second batch of 4 peppers.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic; saute until onion is transparent, approximately 5 minutes. Add meat and cook, using spoon to break meat into small pieces, until meat is no longer red, approximately 7 minutes. Drain and discard juices.
Stir in rice and all remaining ingredients, except reserved cup of tomatoes and 1/4 cup of Parmesan cheese. Spoon mixture into peppers. Place, top side up, in greased baking dish. Top each pepper with approximately 2 tablespoons of reserved crushed tomatoes and sprinkle with grated Parmesan cheese.
Bake uncovered until peppers are tender, forty minutes. Serve while hot.
Red peppers will be sweeter than green ones. Serving suggestions include steamed corn and tossed salad. Stuffed peppers do not freeze well.