classic stuffed bell peppers

original recipe courtesy cook's illustrated, 2001

serves 4 as a light main dish or side dish

table salt
4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
12 ounces lean (or very lean) ground turkey
3 medium cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
5 ounces monterey jack cheese, shredded (1 1/4 cups)
2 tablespoons chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup


bring 4 quarts water to boil in large stockpot or dutch oven over high heat. add 1 tablespoon salt and bell peppers. cook until peppers just begin to soften, about 5 minutes. using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. return water to boil; add rice and boil until tender, about 13 minutes. drain rice and transfer to large bowl; set aside.

adjust oven rack to middle position and heat oven to 350 degrees.

meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. stir in garlic and cook until fragrant, about 30 seconds. transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.

stir together ketchup and reserved tomato juice in small bowl.

place peppers cut-side up in 9-inch square baking dish. using soup spoon, divide filling evenly among peppers. spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. bake until cheese is browned and filling is heated through, 25 to 30 minutes. serve immediately.