Saturday, December 30, 2006

Stuffed Bell Peppers

4 medium bell peppers(red, orange, yellow)
1/2 cup rice ( I used brown basmati)
1 tbsp olive oil
1 medium shallot chopped fine
12 oz ground beef (could use turkey)
3 cloves garlic
1 14.5 oz can diced tomatoes, drained
1 1/4 cups shredded cheese (asked for Monterey Jack, I used cheddar)
1/4 cup ketchup

Boil cored peppers for 3 minutes to soften and remove any bitter taste. Place peppers cut side up to drain and cool after boiling. Cook rice at this time.

Cook shallots in medium heat with oil, after they have turned soft and have started to brown, add ground beef and cook until all the pink is gone. Add garlic and stir, cooking for about 30 seconds or until fragrant. Transfer to bowl. Add cooked rice and drained tomatoes, 1 cup of the cheese, and finally the ketchup.

Stuff the peppers evenly, and cover with with remaining cheese. Bake at 350 until the cheese is brown and bubbly, 25-30 minutes. Serve immediately.

1 comment:

Annie said...

These tasted better re-heated.