Beef and Rice Stuffed Peppers (Print version)
Whole bell peppers hold a tomato-rich beef and rice filling beneath melted cheddar.
# Ingredients:
Ingredients
01 -
4 large bell peppers
02 -
400 g ground beef
03 -
200 g cooked rice
04 -
1 onion, diced
05 -
2 garlic cloves, minced
06 -
400 g crushed tomatoes
07 -
100 g grated cheddar
08 -
1 tbsp olive oil
09 -
1 tsp dried oregano
10 -
½ tsp salt
# Instructions:
01 -
Heat oven to 190°C / 375°F. Cut the tops from the peppers and remove seeds and white ribs, keeping each pepper intact. Trim only a tiny slice from the base if needed so it stands, without cutting through. Place upright in a baking dish and add 100 ml water around them. Cover and bake for 20 minutes.
02 -
Meanwhile heat oil in a skillet. Cook onion for 4 minutes. Add beef and cook for 6–8 minutes, breaking it apart, until browned. Drain excess fat if needed.
03 -
Stir in garlic and oregano for 30 seconds. Add crushed tomatoes and salt, then simmer for 5 minutes to reduce excess liquid.
04 -
Stir in cooked rice. The mixture should be moist but not soupy. Remove peppers from the oven and carefully uncover away from your face.
05 -
Divide filling between the four peppers and sprinkle cheddar over them. Bake uncovered for 20–25 minutes until peppers are tender and the center of the filling reaches at least 71°C / 160°F.
06 -
Rest 5 minutes before serving one pepper per person. Use rice freshly cooked for this recipe or properly refrigerated cooked rice, and do not leave it standing warm for long periods.
07 -
Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.