Recipes · Main dishes
Stuffed Bell Peppers with Ground Meat and Rice
AI-written · not yet kitchen-tested
The rice in the filling is pre-cooked so it doesn't draw liquid out of the meat in the oven, and the peppers braise upright in a tomato sauce. After 45 minutes the sauce is done too.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 large bell peppers red or yellow, able to stand upright
- 100 g (1/2 cup) long-grain rice uncooked
- 400 g (14 oz) mixed ground beef and pork
- 1 onion
- 2 garlic cloves
- 1 egg
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 tsp salt
- pepper to taste
- 500 g (1.1 lb) strained tomatoes (passata)
- 200 ml (3/4 cup) vegetable broth
- 1 tsp sugar
- salt and pepper to taste
Method
- Preheat the oven to 375 °F (190 °C), conventional (top and bottom heat), or 350 °F (170 °C) with convection. Cook the rice in salted water for 10 minutes, drain it and let it cool.
- Cut a lid off each bell pepper and remove the core and the white ribs. If needed, slice a thin piece off the bottom so the peppers stand steady.
- Finely dice the onion and garlic. Knead them with the ground meat, rice, egg, paprika, marjoram, salt and pepper into an even mixture.
- Fill the peppers loosely with the mixture and put the lids back on.
- Stir the strained tomatoes, broth, sugar, salt and pepper together in a baking dish. Stand the peppers close together in the sauce.
- Bake for 45 to 50 minutes, until the peppers are tender and the filling is cooked through (internal temperature 165 °F / 75 °C). Serve with rice, potatoes or bread.
Tip: Don't pack the filling down. It needs room to stay juicy.
Tip: A vegetarian filling of rice, feta, diced zucchini and herbs works instead of the ground meat.