Ingredients
-
4
-
1/2
-
1 1/2
-
1
-
12
-
3
-
1
-
1 1/4
-
2
-
-
-
-
-
-
Directions
Classic Rice & Beef Stuffed Bell Peppers, This Cooks Illustrated recipe is delicious. You can also make it with ground chicken, basil and smoked mozzarella instead of the classic beef version., used quinua instead of rice because it’s a little healthier. Everyone loved them!, I made a note on this recipe, cannot bring it up to read, any help
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Steps
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1
Done
|
Bring 4 Quarts Water to a Boil in a Large Stockpot or Dutch Oven Over High Heat. |
|
2
Done
|
Add 1 Tablespoon Salt and Bell Peppers. |
|
3
Done
|
Cook Until Peppers Just Begin to Soften, About 3 Minutes. |
|
4
Done
|
Using Slotted Spoon, Remove Peppers from Pot, Drain Off Excess Water and Place Peppers Cut Side Up on Paper Towels. |
|
5
Done
|
Return Water to Boil; Add Rice and Boil Until Tender, About 13 Minutes. |
|
6
Done
|
Drain Rice and Transfer to Large Bowl; Set Aside. |
|
7
Done
|
Adjust Oven Rack to Middle Position and Heat Oven to 350f. |
|
8
Done
|
Meanwhile, Heat 12 Inch Heavy Bottomed Skillet Over Medium High Heat Until Hot, About 1 1/2 Minutes; Add Oil and Swirl to Coat. |
|
9
Done
|
Add Onion and Cook, Stirring Occasionally, Until Softened and Beginning to Brown, About 5 Minutes. |
|
10
Done
|
Add Ground Beef and Cook, Breaking Beef Into Small Pieces With Spoon, Until No Longer Pink, About 4 Minutes. |
