Classic Stuffed Peppers
, Serves 4
Blanched bell peppers filled with a beef, rice and fire-roasted tomato mixture, topped with cheese and roasted until bubbly.
| prepPreheat oven to 425°F / 220°C | ||||||||
| prepBring a pot of water to a boil (enough to cover the peppers) | ||||||||
| prepLightly oil a baking dish | ||||||||
| 4-6 bell peppers, tops removed & seeded (tops chopped, stems discarded) | Blanch peppers 5 min | Stuff peppers, top with cheese | Roast 425°F / 220°C, 15-20 min | Cool slightly, garnish & serve | ||||
| 1 tablespoon olive oil | Sauté onion, pepper tops, jalapeño 5 min | Add garlic, cook 1 min | Add beef, cook 5-6 min | Stir in tomatoes, seasonings & rice | Stir in half the cheese | |||
| 1 medium onion, chopped | ||||||||
| 1 jalapeño pepper, chopped (optional) | ||||||||
| 5 cloves garlic, chopped | ||||||||
| 450 g ground beef | ||||||||
| 410 g fire roasted tomatoes, canned | ||||||||
| 1 tablespoon paprika | ||||||||
| 1 teaspoon dried oregano | ||||||||
| 1 teaspoon dried basil | ||||||||
| salt & pepper, to taste | ||||||||
| 1 cup cooked rice | ||||||||
| 55 g shredded cheese (for the filling) | ||||||||
| 55 g shredded cheese (for the topping) | ||||||||
| fresh chopped parsley, for garnish | ||||||||
| red pepper flakes, for garnish | ||||||||
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