Slovenian Stuffed Bell Peppers

Ingredients

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 26g, 6g
• Protein: 28g
• 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.
   Bring a large pot of water to a boil and blanch the bell peppers for 5 minutes. Drain and set aside.
4. 4.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parsley, thyme, salt, and black pepper. Mix well.
5. 5.
   Stuff each bell pepper with the meat and rice mixture, packing it tightly.
6. 6.
   Place the stuffed peppers in a baking dish.
7. 7.
   In a separate bowl, mix the diced tomatoes and beef broth. Pour the mixture over the stuffed peppers.
8. 8.
   Drizzle the olive oil over the peppers.
9. 9.
   Cover the baking dish with foil and bake for 45 minutes.
10. 10.
    Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
11. 11.
    Serve hot with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The blanching process helps to soften the peppers and make them easier to stuff.
• Ground beef — Opt for lean ground beef to reduce the fat content in the dish. Make sure to cook the meat thoroughly before stuffing the peppers.
• Rice — Use cooked rice that is slightly undercooked, as it will continue to cook while baking in the peppers.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meat mixture.
• You can use a combination of different colored bell peppers to make the dish visually appealing.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Slovenian Stuffed Bell Peppers hot, straight from the oven. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the tomato and beef broth sauce over them, and sprinkle with additional chopped parsley for an elegant presentation.