Cook and Scale
Stuffed Bell Peppers
4 servings · 65 min total
Sweet bell peppers packed with savoury beef, rice, and tomato then baked under melting cheddar. A colourful, all-in-one family dinner.
Ingredients
- 4 red bell pepper
- 500 g ground beef
- 150 g white rice
- 1 onion, chopped
- 2 garlic, minced
- 400 g canned tomatoes
- 1 tsp dried oregano
- 1 tsp paprika
- 100 g cheddar, grated
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the rice — Cook the rice in salted water for 12 minutes until just tender, then drain. Heat the oven to 190°C.
- 2.
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.
- 3.
Stuff the peppers — Halve the peppers, remove the seeds, and pack them tightly with the filling in a baking dish.
- 4.
Bake until golden — Scatter with cheddar and bake for 25 minutes until the peppers are tender and the cheese is golden. Finish with parsley.