Stuffed Pepper


Ingredients


  • 30 ml extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 30 ml tomato paste
  • 450 g ground beef
  • 360 ml cooked white or brown rice
  • 400 g diced tomatoes (1 can)
  • 7.5 ml dried oregano
  • Kosher salt, freshly ground black pepper
  • 6 bell peppers, tops and cores removed
  • 120 g shredded Mozzarella
  • Chopped fresh parsley, for serving


Method

  • Prepare the Filling:
  • Heat olive oil in a large skillet over medium heat. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Add ground beef and cook, breaking up meat, until no longer pink, about 6 minutes.
  • Mix Filling Ingredients:
  • Stir in rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid slightly reduces, about 5 minutes.
  • Assemble the Peppers:
  • Arrange peppers, cut side up, in a 33 cm x 23 cm baking dish. Drizzle with olive oil. Fill each pepper with the beef mixture and top with shredded cheese. Cover the dish with foil.
  • Bake the Peppers:
  • Bake in a preheated oven at 175°C until peppers are tender, about 35 minutes. Remove foil and bake until cheese is bubbly, about 10 minutes more.
  • Garnish and Serve:
  • Top with parsley and serve immediately.