Well I'm happy to report that stuffed bell peppers will not be extinct in this household. Sean said that the stuffed bell peppers redeemed them selfs in his book. I was actually shocked at how good they turned out. I love it when you can make a one pot meal. It makes everything easy in my book. But a lot of the times these one pot meals don't taste all that yummy. Well this is one dish that I will be making again and you should all give it a try!!
4 red bell peppers
salt and pepper
1 to 1 11/2 cup cooked long grain rice
2 teaspoon olive oil
2 carrots, peeled and chopped fine
1 onion, chopped
6 garlic cloves, minced
2 teaspoon tomato paste
1 teaspoon chili powder
1 pound ground beef or ground turkey
2 tomatoes, chopped
1/4 cup low sodium chicken broth
1 cup shredded cheddar cheese
2 tablespoon minced italian parsley
1 tablespoon fresh lemon juice
Preheat oven to 350 F degrees.
Bring a large pot of water to a boil over high heat. Trim off 1/2 inch off the top of each pepper, then remove seeds and core. Add 1 tablespoon of salt and the peppers to the boiling water. Cook until they just begin to soften, about 5 minutes. Remove peppers from the water and let drain. Place the cut side up on a paper towel to cool.
Heat oil in a large skillet over medium high heat. Add the carrots and onion. Cook until softened, about 5-7 minutes. Stir in garlic, tomato paste and chili powder. Mix well and cook, about 1 minute. Stir in beef/turkey meat and cook. While cooking break up the meat with a wooden spoon and cook until no longer pink, about 5-7 minutes. Add tomatoes and chicken broth. Cook until the tomatoes begin to break down, about another minute or two.
In a large bowl add the beef mixture, 3/4 cup cheddar cheese, parsley, lemon juice and cooked rice (Start with one cup of rice. If you would like to add more you can. Make sure you don't add to much or the peppers will become dry.) Season with salt and pepper to taste.
Pat the inside of the peppers with a paper towel, then place pepper in a 8 inch square baking dish. Divide the filling evenly among the peppers. Top each pepper with the remaining 1/4 cup cheese. Bake until the cheese bubbly and browned, about 30 minutes.
Recipe Adapted: The America's Test Kitchen Cookbook