Description

Ingredients

• For the filling
• 🌶️ 6 bell peppers (tops cut, seeds removed) Original: 🌶️ 6 bell peppers (tops cut, seeds removed)
• 🥩 400g ground beef or a beef-pork mix Original: 🥩 400g ground beef or a beef-pork mix
• 🍚 100g rice (uncooked) Original: 🍚 100g rice (uncooked)
• 🧅 1 onion, finely chopped Original: 🧅 1 onion, finely chopped
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🌿 1 tsp paprika Original: 🌿 1 tsp paprika
• 🥚 1 egg (optional, for binding) egg Original: 🥚 1 egg (optional, for binding)
• For the sauce and baking
• 🍅 500ml tomato passata or purée Original: 🍅 500ml tomato passata or purée
• 🧂 Salt, pepper, bay leaf Original: 🧂 Salt, pepper, bay leaf
• 💧 200ml water Original: 💧 200ml water
• 🛢️ 2 tbsp sunflower or olive oil Original: 🛢️ 2 tbsp sunflower or olive oil

Preparation

• 🧅 Sauté chopped onion and garlic until soft.
• 🥣 In a bowl, combine ground meat, rice, sautéed onion, garlic, egg, paprika, salt and pepper. Mix well.
• 🌶 Fill each pepper with the meat mixture. Place upright in a baking dish.
• 🍅 In a separate bowl, mix tomato sauce, water, salt, pepper, bay leaf, and oil. Pour around (not over) the peppers.
• 🔥 Cover and bake at 190°C (375°F) for about 60–70 minutes, uncover for last 10–15 min for a light crust.
• ❄ Let rest before serving.

Total Time

Nutritional Value

Advice

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