Classic Stuffed Bell Peppers

Serves 4 as a light main dish or side dish

Salt
4 medium red, yellow, or orange bell peppers (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 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups (about 5 ounces) shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley leaves
Ground black pepper
1/4 cup ketchup

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.


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