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 tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) beef or vegetable broth 1 cup (235ml) beef or vegetable broth
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• 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, cooked rice, chopped onion, minced garlic, tomato paste, paprika, caraway seeds, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the meat and rice mixture, ensuring they are tightly packed.
5. 5.
   Place the stuffed bell peppers in a baking dish.
6. 6.
   In a separate bowl, mix together the tomato sauce and broth. Pour the mixture over the stuffed bell peppers.
7. 7.
   Cover the baking 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 bell peppers are tender and the filling is cooked through.
9. 9.
   Serve the Stuffed Bell Peppers hot, garnished with a dollop of sour cream and fresh parsley.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The peppers should be large enough to hold a generous amount of filling without splitting during cooking.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. If desired, you can also use a combination of ground beef and ground pork for added flavor.
• Tomato sauce — Use a high-quality tomato sauce or make your own by blending fresh tomatoes with a touch of tomato paste for a richer flavor.

Tips & Tricks

• To prevent the bell peppers from tipping over while baking, you can place them in a muffin tin.
• For a spicier version, add a pinch of cayenne pepper or Hungarian hot paprika to the filling mixture.
• Leftover Stuffed Bell Peppers can be refrigerated and enjoyed the next day. They can also be frozen for future meals.

Serving advice

Serve the Stuffed Bell Peppers as a main course accompanied by a fresh green salad and crusty bread. The creamy sour cream topping adds a delightful tanginess to the dish.

Presentation advice

Arrange the Stuffed Bell Peppers on a platter, garnished with fresh parsley for a pop of color. The vibrant red and green colors of the peppers will make the dish visually appealing.