SIMPLE STUFFED BELL PEPPERS
SERVES 4
TOTAL TIME: 25 minutes
Look for giardiniera either at the olive bar or next to the jarred pickles in the supermarket; one (16-ounce) jar of giardiniera will yield plenty for this recipe. Ground turkey or chicken can be substituted for the beef. For more information on buying precooked rice, click here.
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4 |
red bell peppers, halved lengthwise and seeded with stem left intact |
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1 |
tablespoon olive oil |
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8 |
ounces 85 percent lean ground beef |
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4 |
ounces sweet or hot Italian sausage, casings removed |
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2 |
cups giardiniera pickled vegetables, rinsed and chopped fine |
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2 |
cups precooked rice |
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8 |
ounces Monterey Jack cheese, shredded (2 cups) |
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3 |
scallions, sliced thin |
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Salt and pepper |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Place peppers cut side down on large plate and microwave until just tender, about 8 minutes; pat dry.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add beef, sausage, and giardiniera and cook, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in rice, 1 cup Monterey Jack, and scallions and season with salt and pepper to taste.
3. Place peppers, cut side up, on prepared baking sheet and fill with beef mixture. Sprinkle with remaining 1 cup Monterey Jack. Broil until cheese is melted and spotty brown, about 3 minutes. Serve.