4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup
1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. 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 F.
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.
*From America's Test Kitchen