Stuffed bell peppers

Stuffed bell peppers

Based on 46 ratings

Difficulty

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

Ingredients

Servings:-3+
red bell peppers
500 g ground beef
onions
2 cloves garlic
10 g marjoram
10 g parsley
50 g pine nuts
1 tbsp mustard
egg
70 g breadcrumbs
1 tbsp tomato paste
150 ml red wine
250 ml vegetable stock
200 g basmati rice
2 tsp ground paprika
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
588
Protein
35g
Fat
36g
Carb
30g

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.
  • 2 onions
  • 2 cloves garlic
  • 10 marjoram
  • 10 parsley
  • 3 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.
  • 500 ground beef
  • 50 pine nuts
  • 20 mustard
  • 1 egg
  • 70 breadcrumbs
  • 2 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.
  • 1 tbsp tomato paste
  • 150 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.
  • 250 ml vegetable stock
  • 200 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!