Stuffed Peppers

I have wanted to make stuffed peppers for the longest time!  Not really something one would think of as a craving, but I haven't had them since I was a kid, so I was!

They were actually even better than I remembered.  I did not use tomatoes, which are normally included.  Instead I used a combination of mustard and ketchup to help flavor the meat, and it was really yummy!  A little more kid friendly I think as well! 

4 large bell peppers
1 pound lean ground beef
1 medium onion, diced
4 cloves garlic, minced
1/2 cup long grain white rice
2 cups monterey jack cheese, divided
1/2 cup  ketchup, divided
1/2 cup mustard, divided
olive oil
salt and pepper



Bring a large pot of water to a boil.  Cut tops off of peppers and clean inside.  Remove stem and set tops aside.  Place peppers into water and cook for 4 minutes.  Remove from water and place cut side up onto paper towels.

In smaller pot bring 1 cup of water to a boil.  Add in rice and 1/2 teaspoon kosher salt.  Bring back to a boil, reduce to simmer, cover and cook for 15 minutes.  Set aside.

Pre heat oven to 350 degrees.

Chop up the onion and the let over pepper tops.  Heat one tablespoon olive oil in a large skillet over medium heat.  Add in onion and pepper.  Cook for 2 minutes.  Add in ground beef and cook until no longer pink.  Add in minced garlic and cook until fragrant.  Mix in rice.  Season with salt and pepper.

Remove from heat and stir in 1/4 cup ketchup and 1/4 cup mustard.  Stir in 1 1/2 cups of the cheese. 

Place peppers into casserole dish so that they are tight together (this helps them to stay up).  Divide the mixture evenly between the four peppers.  Mix remaining 1/4 cup ketchup and 1/4 cup mustard together.  Spread on tops of each pepper and sprinkle with remaining cheese. 

Bake for 25 minutes.  Serve!