Classic Stuffed Bell Peppers - cooking recipe

Ingredients

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

Preparation

Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
Add 1 tablespoon salt and bell peppers.
Cook until peppers just begin to soften, about 3 minutes.
Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side 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\u00b0F.
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.