How to Make Stuffed Peppers

Ingredients

For the peppers

8 long sweet peppers or 5–8 bell peppers, depending on size

For the filling

300 g ground beef (about ⅔ lb)
½ cup short-grain white rice, washed (not soaked)
2 tomatoes, grated
1 very small onion, finely chopped
2 garlic cloves, grated
1 small carrot, grated
A big handful of chopped herbs (I used parsley and coriander)
1 tsp salt, or to taste
1 tsp sweet paprika
½ tsp ground cumin
A pinch of baharat
Black pepper, to taste
1-2 tbsp olive oil

For the sauce

400 g passata or canned cherry tomatoes in juice (14 oz)
¾ cup water or stock (for a saucy finish)
1 garlic cloves, sliced
1 tsp salt, or to taste
2 tbsp olive oil
A small pinch of sugar

Instructions

Preheat the oven to 200°C (390°F).
Slice off the top part (with the green stem) and keep it as a lid. Cut just enough to access the inside. Remove the seeds and white membrane as much as possible without tearing the pepper.
Mix all the filling ingredients in a large bowl until fully combined.
In a separate bowl, mix all the sauce ingredients. Taste and adjust seasoning.
Spread the sauce over the bottom of a large baking dish or oven-safe pot.
Fill the peppers with the beef-rice mixture using a spoon, pressing down gently with the back of the spoon. Stop about 1 cm (⅓ inch) from the top to allow the rice to expand.
Cover each pepper with its lid and arrange them snugly in the pan.
Cover and bake for 30 minutes. Uncover and bake for another 25 minutes, until the peppers are soft and the filling is cooked through.
Grill (broil) for 2–3 minutes to blister the tops.
Let sit for 10 minutes, serve and enjoy!

Course Main Course

Cuisine Mediterranean, Middle Eastern

Keyword easy stuffed peppers, how to make stuffed peppers, Middle Eastern stuffed peppers, oven baked stuffed peppers, stuffed peppers with rice, stuffed peppers with rice and ground beef, vegetarian stuffed peppers

95kcal