Stuffed Pepper Jack Peppers

By bakers_delight85

Ingredients

• 6 large green bell peppers
• 1 pound ground beef (or ground turkey)
• 2 Tbsp. chopped onion
• 1 cup cooked brown rice
• 1 tsp. garlic salt
• 1 tsp. minced garlic
• 1 28-ounce can plum tomatoes, undrained
• 4 ounces shredded pepper Jack cheese (1 cup)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F. Slice off the tops of the peppers, discarding the seeds and caps. In a large pot, boil enough water to cover the peppers. Once it reaches a rolling boil, reduce the heat slightly and add the pepper. Gently boil the peppers until just tender but not soft, about 5 minutes. Drain the peppers and stand them upright in an 8x8-inch square baking dish.
Meanwhile, add the round beef and onion to a nonstick skillet over medium-high heat. Coo, stirring to break up the meat, until the beef is cooked through, 5 to 7 minutes. Drain off any fat, then stir in the rice, garlic salt, and garlic.
Pour off the juice from the canned tomatoes into a bowl and set aside. Chop the drained tomatoes and add one-third to the skillet. Stir into the meat and rice mixture. Return the remaining chopped tomatoes to their liquid.
Stuff each pepper with the meat mixture, packing down lightly until the peppers are evenly filled. Pour the remaining chopped tomatoes, liquid and all, over the top of the peppers and cover the dish loosely with aluminum foil. Bake for about 30 minutes. Remove the foil cover and sprinkle the tops of the peppers with the shredded cheese. Bake until the cheese topping is melted, 7 to 10 minutes.