Stuffed Bell Peppers
Bell peppers filled with a savory rice and beef mixture and baked until tender. A complete, colorful meal in an edible bowl.
by Culicious Kitchen
Ingredients
- 4 large bell peppers
- 1 tbsp olive oil
- 1 onion
- 400 g ground beef
- 2 garlic cloves
- 200 g cooked rice
- 400 g canned chopped tomatoes
- 1 tsp dried oregano
- 100 g cheese
- salt and pepper
Method
- 1
Preheat the oven to 190°C/375°F. Cut the tops off the peppers and scoop out the seeds and membranes. Sit them upright in a baking dish (trim the bases flat if they wobble).
- 2
Make the filling: heat the oil and cook the onion until soft, 5 minutes. Add the beef and brown it, breaking it up, about 7 minutes. Add the garlic for 1 minute.
- 3
Stir in the cooked rice, most of the chopped tomatoes (save a little), oregano, 1 teaspoon salt, and pepper. Cook 2-3 minutes to combine. Taste and season.
- 4
Spoon the filling generously into each pepper, mounding it slightly. Top with a spoonful of the reserved tomatoes and the grated cheese.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.