Stuffed Peppers with a Twist

Ingredients

• 6 bell peppers (red, yellow, or green) 6 bell peppers (red, yellow, or green)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

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, ground pork, rice, onion, garlic, tomato paste, paprika, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the meat and rice mixture, pressing it down gently.
5. 5.
   Place the stuffed peppers in a baking dish and drizzle with vegetable oil.
6. 6.
   Pour water into the bottom of the baking dish.
7. 7.
   Cover the dish with aluminum foil and bake for 45 minutes.
8. 8.
   Remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Bell peppers — Choose firm and vibrant peppers for the best results. If the peppers are uneven at the bottom, slice a thin layer off to make them stand upright.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meat mixture.
• Serve the Stuffed Peppers with a dollop of sour cream for a creamy and tangy twist.
• Leftover Stuffed Peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Stuffed Peppers hot as a main course, accompanied by a fresh salad and crusty bread.

Presentation advice

Arrange the Stuffed Peppers on a platter, garnished with fresh parsley, to showcase their vibrant colors. The golden-brown filling peeking through the peppers adds an enticing visual appeal.