🫑 Mediterranean stuffed peppers

6 servings · prep 20 min · cook 1 h 15

Ingredients

• 8 to 10 medium bell peppers
• 450 g ground beef
• 120 g rice, soaked 30 to 60 min and drained
• 3 onions, chopped (2 for the filling, 1 for the sauce)
• 3 garlic cloves, crushed
• 2 tomatoes, grated
• 400 g tomato sauce, 30 g tomato paste
• 4 tbsp olive oil
• 1 tsp oregano, 1 tsp paprika, 1 tsp cumin
• 1/4 cup parsley, 1/4 cup cilantro
• Salt, black pepper

Method

1. Soften 2 chopped onions 4 to 5 min in 2 tbsp oil, add the garlic for 30 seconds, then let cool a little.
2. Mix the beef, soaked rice, the onion and garlic, grated tomatoes, parsley, cilantro, salt, pepper, paprika, cumin and oregano.
3. Cut the tops off the peppers and remove seeds and membranes. Fill them only THREE QUARTERS full: the rice will swell.
4. In an oven-proof pot, soften the last onion 4 to 5 min in the remaining oil.
5. Add the tomato sauce, tomato paste, salt, pepper, oregano and 250 to 350 ml water, and bring to a gentle simmer.
6. Stand the peppers upright in the pot: the sauce should reach at least halfway up them. Spoon 2 to 3 tbsp sauce over each and put the tops back.
7. Cover, bring to a gentle boil then simmer on low about 1 h, until the peppers are tender and the rice cooked through.
8. Spoon sauce over them every 15 to 20 min so they do not dry out.
9. Optional: put the uncovered pot in a 200 °C (400 °F) oven for 15 to 20 min to brown the tops.
10. Serve hot, with the sauce.

Adapted from The Cooking Foodie (YouTube)

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