Stuffed Bell Peppers

Ingredients

• 6 bell peppers (assorted colors) 6 bell peppers (assorted colors)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 tomato, diced 1 tomato, diced
• 1 carrot, grated 1 carrot, grated
• 1 zucchini, grated 1 zucchini, grated
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground beef, onion, garlic, cooked rice, diced tomato, grated carrot, grated zucchini, parsley, thyme, paprika, salt, and pepper. Mix well.
4. 4.
   Stuff each bell pepper with the meat and vegetable mixture, pressing it down gently.
5. 5.
   Place the stuffed peppers in a baking dish. Drizzle with olive oil.
6. 6.
   In a separate bowl, mix together the tomato sauce and broth. Pour the mixture over the stuffed peppers.
7. 7.
   Cover the baking dish with foil and bake for 45 minutes.
8. 8.
   Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
9. 9.
   Serve the stuffed bell peppers hot, garnished with fresh parsley.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The different colors add visual appeal to the dish.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also substitute it with ground turkey or chicken for a lighter option.
• Rice — Use cooked rice that is slightly undercooked, as it will continue to cook while baking inside the peppers.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve the stuffed bell peppers with a dollop of sour cream or Greek yogurt for added creaminess.
• Leftover stuffed bell peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Stuffed Bell Peppers as a main course accompanied by a fresh salad or crusty bread. The peppers can be enjoyed on their own or paired with a side of mashed potatoes or steamed vegetables.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with fresh parsley. The vibrant colors of the peppers will make the dish visually appealing. Serve with a drizzle of tomato sauce on top for an extra touch of elegance.