Stuffed peppers
Course: main courses, beef & porkDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
1
hour30
minutesTotal time
1
hour50
minutesIngredients
4 bell pepper
500 g ground beef
1 chopped onion
2 crushed garlic
2 Tbsp tomato paste
1 tsp smoke paprika
1/2 tsp oregano
1/2 tsp basil
salt
pepper
250 ml vegetables stock
500 ml tomato purée
2 Tbsp olive oil
1 cup white rice
Steps
- Wash and cut the tops off of the bell peppers, remove seeds and cut away the membranes. Cut jack-o’-latern face into the peppers with a small paring knife, if desired.
- Heat the olive oil in a large skillet over medium-high heat.
Add the beef and cook until evenly browned.
Add the chopped onion and crushed garlic, and sauté for 5 minutes.
- Add tomato paste, oregano, basil, smoked paprika, and season with salt, pepper.
Stir well with the ground beef.
- Stuff peppers with 2 tablespoon beef mixture, then 2 tablespoon of cooked white rice and finish with another 2 tablespoon beef mixture.
Do the same for the remaining peppers, set aside.
- Pour the tomato puree and vegetable stock over the remaining beef mixture.
Bring to boil.
Note: if there’s no beef mixture left in the skillet, season the tomato puree with another salt, pepper, basil and oregano.
- Turn the heat to low.
Put and stand the peppers upright in the skillet, let it simmer for 1 hour.
- Serve immediately with or without extra rice.
