Stuffed bell peppers

Stuffed bell peppers

Based on 69 ratings
Verena

Verena

Community member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
red bell peppers
333⅓ g
ground beef
1⅓
onions
1⅓ cloves
garlic
6⅔ g
marjoram
6⅔ g
parsley
33⅓ g
pine nuts
tbsp
mustard
egg
46⅔ g
breadcrumbs
tbsp
tomato paste
100 ml
red wine
166⅔ ml
vegetable stock
133⅓ g
basmati rice
1⅓ tsp
ground paprika
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, big bowl, ovenproof frying pan, medium pot

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal588
Protein35 g
Fat36 g
Carb30 g
  • Step 1/6

    Finely chop onion and garlic into small pieces. Chop marjoram and parsley. Cut peppers in half and remove cores with the help of a spoon. Pre-heat oven to 160°C/320°F.
    • 1⅓ onions
    • 1⅓ cloves garlic
    • 6⅔ g marjoram
    • 6⅔ g parsley
    • 2 red bell peppers
    • oven
    • cutting board
    • knife

    Finely chop onion and garlic into small pieces. Chop marjoram and parsley. Cut peppers in half and remove cores with the help of a spoon. Pre-heat oven to 160°C/320°F.

  • Step 2/6

    Mix ground beef with half of the onions, as well as the garlic, pine nuts, mustard, egg, majoram, parsley, and breadcrumbs in a large bowl. Season with paprika, salt, and pepper to taste.
    • 333⅓ g ground beef
    • 33⅓ g pine nuts
    • 13⅓ g mustard
    • egg
    • 46⅔ g breadcrumbs
    • 1⅓ tsp ground paprika
    • salt
    • pepper
    • big bowl

    Mix ground beef with half of the onions, as well as the garlic, pine nuts, mustard, egg, majoram, parsley, and breadcrumbs in a large bowl. Season with paprika, salt, and pepper to taste.

  • Step 3/6

    Stuff halved peppers with ground beef mixture and sauté in a frying pan for approx. 2 – 3 min. on all sides.
    • ovenproof frying pan

    Stuff halved peppers with ground beef mixture and sauté in a frying pan for approx. 2 – 3 min. on all sides.

  • Step 4/6

    Remove peppers from frying pan and sauté the remaining half of onions until golden brown. Add tomato paste and deglaze pan with red wine. Allow to reduce.
    • tbsp tomato paste
    • 100 ml red wine

    Remove peppers from frying pan and sauté the remaining half of onions until golden brown. Add tomato paste and deglaze pan with red wine. Allow to reduce.

  • Step 5/6

    Return bell peppers to frying pan, then add vegetable stock. Transfer to oven and bake for approx. 30 min. at 160°C/320°F. In the meantime, add rice, water, and salt to a medium pot and bring to boil.
    • 166⅔ ml vegetable stock
    • 133⅓ g basmati rice
    • salt
    • oven
    • medium pot

    Return bell peppers to frying pan, then add vegetable stock. Transfer to oven and bake for approx. 30 min. at 160°C/320°F. In the meantime, add rice, water, and salt to a medium pot and bring to boil.

  • Step 6/6

    Once the peppers have softened, remove from pan, then simmer sauce to thicken if necessary. Serve with rice and enjoy!

    Once the peppers have softened, remove from pan, then simmer sauce to thicken if necessary. Serve with rice and enjoy!

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