Stuffed Bell Peppers

Method

1. 1
   • white rice 150 g

   Cook the rice — Cook the rice in salted water for 12 minutes until just tender, then drain. Heat the oven to 190°C.

   ⏱12 min
2. 2
   • ground beef 500 g
   • white rice 150 g
   • onion 1
   • garlic 2
   • canned tomatoes 400 g
   • dried oregano 1 tsp
   • paprika 1 tsp
   • olive oil 2 tbsp

   Make the beef filling — Heat the oil and soften the onion and garlic for 4 minutes. Add the beef and brown for 6 minutes, then stir in the tomatoes, oregano, paprika, rice, and seasoning.

   ⏱10 min
3. 3

   Stuff the peppers — Halve the peppers, remove the seeds, and pack them tightly with the filling in a baking dish.

4. 4
   • cheddar 100 g
   • fresh parsley 2 tbsp

   Bake until golden — Scatter with cheddar and bake for 25 minutes until the peppers are tender and the cheese is golden. Finish with parsley.

   ⏱25 min