Description
A hearty meal of tender bell peppers filled with a savory mixture of rice, ground meat, and herbs, baked to perfection.
Ingredients
Scale
- 4 Bell Peppers (red, yellow, or green)
- 500 g (1 lb) Ground Meat (beef, turkey, or chicken)
- 200 g (1 cup) Uncooked Long-Grain White Rice
- 400 g (14 oz) Tomato Sauce
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 1 tablespoon Olive Oil
- Seasonings: salt, pepper, and 1 teaspoon dried basil
- 120 ml (½ cup) Water (for baking)
Instructions
- Preheat the oven to 190°C (375°F). Slice the tops off the peppers and remove the seeds.
- Sauté onion and garlic in olive oil for 3–4 minutes until translucent. Add ground meat and cook until browned (5–7 minutes).
- Stir in rice, tomato sauce, and seasonings. Mix well and let it cook for 2–3 minutes.
- Spoon the filling into each pepper, packing it tightly but leaving space at the top.
- Pour water into the baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.
Notes
Leave some space at the top of each pepper to allow the rice to expand. Prepare ahead and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg