Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Slice the tops from 6 large bell peppers, pull out the seeds and membranes, and stand them upright in a baking dish. Pour ½ cup water into the bottom of the dish so the peppers steam as they bake.

2. 2

   Warm 1 tablespoon olive oil in a skillet over medium heat. Cook 1 lb ground beef and 1 small diced onion until the beef is browned with no pink left and the onion softens, 7–8 minutes. Stir in 2 minced garlic cloves for 30 seconds.

3. 3

   Fold in 1½ cups cooked white rice, one 14.5-oz can diced tomatoes (drained), 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste the filling — it should be savory and a little tomatoey. Spoon it into the peppers and tent the dish with foil.

4. 4

   Bake 35 minutes. Uncover, top with 1 cup shredded Monterey Jack, and bake 10 minutes more until the cheese melts and the peppers are tender when pierced. You want tender stuffed peppers with a savory beef-rice filling and melted cheese — not crunchy raw peppers or a dry sparse stuffing.