“Italian Stuffed Pepper” Recipe

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Hello Steemians 👋

Stuffed Bell Pepper is one of the dishes that I love to make specially during Autumn and winter. I first tried this in an Italian restaurant few years ago with our friends and when I love a dish that I’ve tried for the first time, I always want to make it on my own.

Bell peppers are large which make them perfect for stuffing and they also taste really good when roasted. It’s like roasting jalapeños with their delicious flavor but without the spiciness. It’s also a versatile dish. You can have it for lunch, dinner, and even as a snack.

There are also different versions of making bell peppers. From the form of halving, it can be halve vertical or horizontal. For stuffing, it can be vegetarian or the traditional way (ground beef, tomato sauce, rice amd cheeze on top). I love mine with more vegetables so I added carrots and potatoes for the meat and sauce mixture. An extra cheeze topping after baking for more cheeziness!

Let’s go and make it!

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Cuisine: Italian
Time preparation: 30 minutes
Baking Time: 40 minutes
Serving: 3 persons
Difficulty Medium

INGREDIENTS:

• 3 large bell peppers (seeded & halved)
• 1/2 cup uncooked white rice
• 200g Minced beef
• finely grated cheddar cheese
• 8 ounce can tomato sauce
• 1 medium potato (diced)
• 1 small carrot (diced)
• 5 cloves garlic minced (minced)
• 1 onion (sliced)
• salt and pepper
• chives for garnish
• 1 cup water

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METHOD

1. Rice prep: Rinse the rice with water. Boil over high heat and reduce to medium-low. Cover with a lid and simmer until it’s cooked and the liquid totally absorbed (15 -20 minutes).
   

1. Peppers: While the rice is cooking, cut the head of the peppers where the stem is and remove the seeds. Clean with water, path dry and place in a baking dish later where they can fit perfectly.
   

2. In a saucepan with one tablespoon of oil over medium heat, place the ground beef, break them into pieces using spatula and sauté. Once it’s brown, remove the excess oil or fats from the beef. Add another olive oil, then the onions followed by the garlic and mix all together.
   

3. Put the carrots and potatoes and combine well until they are soften for about 5 minutes.
   

4. Finally add in the tomato sauce. Stir until combined and simmer for 5 minutes.
   

5. Now add on the rice, combine and were done with the meat & sauce rice mixture.
   

Preheat the oven to 225 degrees Celsius and move on to the fun part!

1. Stuffing the peppers: Generously stuff the 3 peppers with the meat sauce rice mixture, topped with the grated cheeze and bake for 40 minutes.
   
   
   

2. It’s done when you can see that cheezy crust and that roasty texture. Garnish with more cheese and chives!
   
   

I transferred the remaining meat vege sauce rice mixture to the plate and topped the stuffed pepper for serving.

Meaty, saucy, peppery and cheezy! So tasty!
Hubby always love it.

Highly recommended.

Untill next time!

All contents are mine unless stated otherwise.

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Have a joyful day Steemian!