Marano's E-Recipe Book - Flipbook - Page 37
Smokin’ Stuffed
Peppers
Serves 4 | Prep Time: 1.5 hrs. | Cook Time: 45 mins.
Ingredients
4 lrg. bell peppers (red, yellow, or orange),
trim ½" off tops, core and seeds discarded.
Salt
1/2 cup long grain white rice
2 tbsp. olive oil
1 med. onion, chopped fine
16 oz. ground beef
3 med. cloves garlic, minced
15.5 oz. jar of Smokin’ Joe sauce
5 oz. Monterey Jack cheese,
shredded (1 1/4 cups)
Ground black pepper
Directions
1. Preheat oven to 350 degrees.
2. PARBOIL PEPPERS: Bring 4 quarts water to boil over high heat. Add 1 tbsp. salt and 4 bell peppers.
Cook until peppers just begin to soften, about 3 or 4 mins. Remove peppers from pot and drain off
excess water. Place peppers cut sides up on paper towels.
3. PREPARE RICE: Follow directions on box. Transfer cooked rice to large bowl; set aside.
4. PREPARE FILLING: Heat 12-inch skillet over medium-high heat until hot; add oil and swirl to coat.
Add onion and cook, stirring occasionally, until softened, about 5 mins.
5. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink.
6. Stir in garlic and cook until fragrant, about 30 secs. Lightly add salt and pepper to taste.
7. Set aside 4 tbsp. of sauce and add remaining to skillet, simmer until hot.
8. Transfer mixture to bowl with rice; stir in 1 cup of cheese.
9. STUFFING PEPPERS: Place peppers cut-side up in 9-inch square baking dish. Pack filling into peppers,
dividing evenly. Spoon 1 tbsp. of Smokin’ Joe over each filled pepper and sprinkle with remaining cheese.
10. Bake until cheese is browned and filling is heated through, 25 to 35 mins.
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