Stuffed Peppers with Meat and Rice

Name: Stuffed Peppers with Meat and Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: family
Ingredients: 4 pièces red or yellow bell peppers; 400 g ground beef; 150 g white rice; 2 pièces onions; 400 g crushed tomatoes; 3 cuillères à soupe olive oil; 2 gousses garlic; 250 ml chicken broth; 100 g grated cheese; 1 à goût salt and pepper

Colorful peppers generously filled with a savory blend of ground beef, rice, and aromatic spices, baked until perfectly tender. This complete, comforting dish is beautifully presented and will delight everyone at the dinner table.

⏱️70 min

📊Medium

👥4 servings

🍽️Main

familybudget-friendly

Ingredients

4 piècesred or yellow bell peppers
400 gground beef
150 gwhite rice
2 piècesonions
400 gcrushed tomatoes
3 cuillères à soupeolive oil
2 goussesgarlic
250 mlchicken broth
100 ggrated cheese
1 à goûtsalt and pepper

Instructions

1PREHEAT THE OVEN TO 180°C: Begin by preheating your oven to 180°C (gas mark 6) for approximately 10 minutes before starting preparation. While waiting, prepare all your ingredients by cutting them finely. This step is essential to ensure even and uniform cooking of your stuffed peppers.
2HOLLOW OUT THE PEPPERS: Rinse the peppers under cold water, then carefully cut around the stem to create a circle approximately 2 centimeters in diameter. Remove the cap and empty the interior of the pepper by eliminating all seeds and white membranes using a spoon or small knife blade. Set aside the hollowed peppers on a cutting board until ready to use.
3PREPARE THE FILLING: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely chop the onions and garlic cloves, then sauté them for 3 to 4 minutes until they become translucent and release their aromas. Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon as it cooks gradually. Let it cook for 6 to 7 minutes until it takes on a nice golden brown color.
4INCORPORATE THE RICE AND TOMATOES: Pour the raw white rice into the skillet with the meat and mix well for 2 minutes to lightly toast it in the oil. Add the crushed tomatoes and hot chicken broth. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer covered for 15 to 18 minutes until the rice is partially cooked and has absorbed most of the liquid.
5STUFF THE PEPPERS: Remove the skillet from heat and let the filling rest for 2 minutes to cool slightly. Using a tablespoon, generously fill each hollowed pepper with the meat and rice mixture, pressing gently without crushing the pepper itself. Place the stuffed peppers upright in an oiled baking dish, positioning them closely together so they don't tip over during cooking.
6BAKE AND FINISH: Lightly drizzle the bottom of the dish with a little water (approximately 100 ml) to create some moisture. Generously sprinkle grated cheese over the top of each stuffed pepper. Bake for 25 to 30 minutes until the peppers are tender and can be easily pierced with a knife tip, and the cheese is golden and lightly gratinéed. Remove from the oven and let rest for 5 minutes before serving. The peppers should be soft while maintaining their beautiful color.