Stuffed peppers with beef and Monterey Jack cheese
6 servings
80 minutes
Stuffed peppers with beef and Monterey Jack cheese are a gourmet dish of French cuisine that combines rich meat flavors with creamy cheese and the aroma of fresh vegetables. It is believed that stuffed vegetable recipes originated in Mediterranean countries, where various fillings were used to create nutritious and appetizing dishes. In this version, the soft, slightly sweet taste of orange pepper complements the juiciness of ground beef and the spiciness of melted cheese. The light acidity of tomatoes and fresh parsley adds depth to the filling, while baking makes the peppers tender and rich. Perfect as a main dish for a cozy family dinner or a festive evening. Serve hot, enjoying the harmony of flavors and aromas.
1
Boil 4 liters of water with 1 tablespoon of salt in a large pot over high heat. Cut off the top of the peppers with the stem, then remove the veins and seeds.
- Orange bell pepper: 4 pieces
- Salt: to taste
2
Place them in a pot and boil for about 3 minutes. Then remove, allowing the water to drain, and place on a plate lined with paper towel, cut side up.
3
Again bring the water to a boil. Add the rice and cook for 13 minutes until soft. Then transfer it to a large bowl.
- Long grain rice: 125 g
4
In a 30 cm diameter skillet, heat oil over medium-high heat. Add chopped onion and sauté until soft, about 5 minutes. Then add the minced meat and cook for another 5 minutes, breaking it into pieces with a spatula. Add minced garlic and sauté for half a minute. Then transfer everything to a bowl with rice. Also add tomatoes after draining the juice into a separate plate — you'll need 1/4 cup later. Then add about 120 grams of grated cheese, chopped parsley, sprinkle with salt and pepper and mix everything together. In a separate bowl, mix ketchup and tomato juice.
- Olive oil: 2 glasss
- Onion: 1 head
- Ground beef: 350 g
- Garlic: 3 cloves
- Canned tomatoes in pieces: 400 g
- Monterey Jack Cheese: 140 g
- Parsley: 8 g
- Ground black pepper: to taste
- Salt: to taste
- Ketchup: 0.3 glass
5
Place the rack in the oven at the middle level and preheat to 180 degrees. Place the peppers cut side up in a 20x20 cm dish. Fill each with the filling. Spoon the tomato mixture on top and sprinkle with the remaining cheese. Bake the peppers for about 30 minutes, until the filling is heated through and the cheese is golden.
- Monterey Jack Cheese: 140 g