I really enjoyed these. My children liked the contents of the peppers but didn't care much for the actual peppers. (You can prepare these in advance and even freeze them. Just defrost completely before baking.)
1 Tablespoon salt
4 medium green bell peppers, with tops and seeds removed
1/2 cup long grain white rice
1 1/2 Tablespoons olive oil
1/2 cup chopped onion
1 pound ground beef
1 teaspoon minced garlic
1 (14.5 oz.) can diced tomatoes, drained
1 1/4 cups shredded monterey jack cheese
1 Tablespoon dried parsley
salt and pepper to taste
Bring water to boil in a large stock pot. Add 1T salt and bell peppers.
Cook until peppers just begin to soften, about 3 minutes.
Remove peppers from pot, drain off excess water, and place cut side up in square baking dish.
Return water to boil; add rice and boil about 13 minutes. Drain rice and place in large bowl; set aside.
Heat skillet until hot. Add oil, swirling to coat. Add onion until softened and beginning to brown. Add ground beef, cooking until no longer pink. Finally add garlic.
Transfer beef mixture to bowl with rice. Add drained tomatoes, 1 cup cheese, parsley, salt, and pepper.
Distribute filling evenly among peppers. Sprinkle remaining cheese over each pepper.
Bake at 350* until cheese is browned and filling is heated through, 25-30 minutes.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.