Stuffed Bell Peppers
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Peppers turn sweet and soft in the oven, which is why the beef, rice and tomato filling is seasoned a little saltier than would taste right on its own.
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Mozzarella goes on for the last 10 minutes and melts into a cover over the filling.
Ingredients
Instructions
- 1
Cut the tops from 4 bell peppers like lids, then remove the seeds and pale ribs.
If a pepper wobbles, trim only a very thin slice from the bottom so it stands without opening a hole.
- 2
Heat a pan over medium heat and add 1 tablespoon olive oil.
Add 90 g onion and 12 g garlic, then sauté until the onion looks slightly translucent and the garlic smells fragrant, without letting it brown hard.
- 3
Add 300 g ground beef and break it apart as it cooks.
Keep the heat at medium and sauté until no red color remains and excess moisture has mostly evaporated, so the filling will not turn watery in the oven.
- 4
Add half the tomato sauce and 2 cups rice, then mix evenly.
Turn off the heat when the rice and beef are evenly coated with sauce.
- 5
Fill the peppers without packing the mixture too tightly, then stand them upright in a baking dish.
Pour the remaining tomato sauce around them so the bases stay moist and the peppers soften without drying at the edges.
- 6
Bake in a 190C oven for 30 minutes, until the peppers soften but still hold their shape.
Add 120 g mozzarella on top and bake 10 more minutes, until the cheese melts over the filling and looks lightly settled.
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