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    Simon-Rumpza Cookbook

    Classic Stuffed Bell Peppers

    Beef
    Dinner
    One Pot
    ​

    4 servings

    adagok

    1 hour 45 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    table salt

    4 medium red bell pepper, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded

    1/2 cup long grain white rice

    1 1/2 tablespoons olive oil

    1 medium onion, chopped fine (about 1 cup)

    12 ounces ground beef, preferably ground chuck

    3 medium cloves garlic, minced

    1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved

    5 ounces Monterey Jack cheese, shredded (1 1/4 cups)

    2 tablespoons chopped fresh parsley leaves

    Ground black pepper

    1/4 cup ketchup

    Útmutatók

    Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.

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

    Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.

    Stir together ketchup and reserved tomato juice in small bowl.

    Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

    Tápanyagok

    Adag Mérete

    -

    Kalória

    399

    Zsír Összesen

    22 g

    Telített Zsír

    10 g

    Telítetlen Zsír

    10 g

    Transzzsír

    0 g

    Koleszterin

    90 miligrams

    Nátrium

    1081 miligrams

    Szénhidrát Összesen

    16 g

    Rost

    -

    Összes Cukor

    13 g

    Fehérje

    32 g

    4 servings

    adagok

    1 hour 45 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    table salt

    4 medium red bell pepper, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded

    1/2 cup long grain white rice

    1 1/2 tablespoons olive oil

    1 medium onion, chopped fine (about 1 cup)

    12 ounces ground beef, preferably ground chuck

    3 medium cloves garlic, minced

    1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved

    5 ounces Monterey Jack cheese, shredded (1 1/4 cups)

    2 tablespoons chopped fresh parsley leaves

    Ground black pepper

    1/4 cup ketchup

    Útmutatók

    1

    Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.

    2

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

    3

    Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.

    4

    Stir together ketchup and reserved tomato juice in small bowl.

    5

    Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.