Stuffed Peppers with Beef and Rice

Method

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1. Heat the oven to 190°C / 375°F. Slice the tops off the peppers and set them aside, remove the seeds and membranes, and cut a thin slice off the base of any that will not stand up.

   Mark done

2. Boil the peppers in a large pan of salted water for 4 minutes, until they begin to soften. Lift them out, drain them upside down on paper towels and stand them upright in a baking dish.

   Mark done Start 4 min timer

3. Heat the oil in a large frying pan over medium heat and cook the onion for 5 minutes. Add the garlic and cook for 1 minute. Add the beef and cook for 8 minutes, breaking it up, until browned.

   Mark done Start 5 min timer

4. Stir in the drained tomatoes, rice, oregano, paprika, salt and pepper and cook for 3 minutes. Take off the heat.

   Mark done Start 3 min timer

5. Pour the marinara sauce around the peppers in the dish. Spoon the filling into the peppers, packing it in firmly, and set the tops back on.

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6. Cover with foil and bake for 30 minutes. Uncover, scatter the cheese over the filling, and bake for 15 minutes, until the peppers are tender and the cheese is bubbling. Rest for 10 minutes.

   Mark done Start 30 min timer

Chef’s Tips

• Boil the peppers first. Raw peppers baked with the filling stay firm and crunchy, and the filling overcooks while they soften.
• Drain the tomatoes. Wet filling makes the peppers watery and the cheese slide off.
• Choose peppers that stand on their own. A thin slice off the base helps a wobbly one.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A green salad
• Garlic bread
• Roasted potatoes

Storage & Reheating

Keep in the fridge up to 4 days and reheat covered in a 180°C oven for 20 minutes. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.