We’ve simplified and accelerated this traditional dish by partially cooking the peppers in the microwave, cutting down your cooking time by approximately 45 minutes! It’s an ideal recipe for utilizing leftover rice. Make sure to generously fill the peppers (even mounding is fine) as the filling will reduce in size during cooking.
Ingredients
Deselect All
6 large red, orange, or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese
Directions:
1 :If your peppers aren’t stable on the cutting board, trim around 1/8-inch off the bottoms to level them for better balance. Slice about 1/2-inch off the tops of each pepper and discard the stems. Finely chop the remaining flesh from the tops. Remove seeds and as much membrane as possible. Arrange the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high for 12 minutes. Uncover them carefully and allow them to cool until you’re ready to fill them.
2 : In a sizable skillet over medium-high heat, warm 2 tablespoons of oil. Evenly distribute the beef in the skillet and cook undisturbed until it lightly browns, approximately 3 minutes. Stir occasionally, breaking up any clusters with the back of a spoon, and scrape up any browned residue from the pan until the meat is lightly browned all over, which usually takes 6 to 8 minutes. Using a slotted spoon, transfer the browned meat to a large bowl.
3:Lower the heat to medium. Heat the remaining tablespoon of oil and incorporate the previously set aside chopped peppers, onions, garlic, thyme, 4 teaspoons of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until they are tender but not browned, typically 10 to 12 minutes. Add the tomatoes and continue cooking, stirring occasionally, until they begin to break down and most of the liquid has evaporated, which usually takes about 7 minutes.
4:Incorporate the tomato paste into the mixture and continue stirring constantly until it turns a brick red color, approximately 1 minute. Then add the wine and cook until the mixture thickens significantly and the alcohol smell dissipates, typically taking 6 to 8 minutes. Pour in the broth and bring it to a boil. Transfer this mixture to the bowl containing the beef. Stir in the rice until it is thoroughly combined (note that the mixture will be moist). Season with salt and pepper to taste.
5:Arrange a rack in the center of the oven and preheat to 450 degrees F.
6:Arrange the peppers with the cut side facing upwards in a baking dish measuring 13 by 9 inches. Fill the peppers with the prepared filling, using the back of a spoon to gently press it in. Be cautious not to overfill and risk splitting the peppers. Bake for 15 minutes, then add cheese on top and bake further until the filling is warmed through and the cheese develops a golden-brown hue in spots, typically taking 10 to 12 minutes more.
