A fresh take on a classic dish. In this baked version, the peppers don’t fall apart into mush and skin, retaining more vitamins. As for the stuffing, it’s all about personal preference — some prefer pure ground meat, others enjoy more rice. Vegetarian options and mushroom season are also perfect for experimenting. And adding a touch of fragrant herbs like basil never hurts.
- 7 sweet bell peppers (variety of colors)
- 500 g minced meat
- 1 cup rice
- 3 onions
- a bunch of basil
- 4 tomatoes
- 1–2 garlic cloves
- 2 carrots
- vegetable oil
Cook the rice until it’s almost done, leaving it slightly firm (al dente). Combine the rice with the ground meat, adjusting the ratio to your taste (the suggested ratio is 60% meat to 40% rice).
In a pan, heat some vegetable oil and sauté the chopped onions and carrots until golden brown. Dice the tomatoes and add them to the pan. Stir in the minced garlic and simmer uncovered over medium heat for 5 minutes. Reduce the heat, cover with a lid, and cook for an additional 10 minutes to let the flavors combine. Wash and clean the bell peppers by removing the tops and seeds. Choose peppers of small to medium size for even cooking. In a large baking dish, pour a little vegetable oil on the bottom and scatter a handful of fresh basil. Stuff the peppers with the rice and meat mixture, then arrange them snugly in the dish. Pour the prepared sauce over the peppers, ensuring they are well coated.
Cover the dish with foil and bake in a preheated oven at 200°C for 40 minutes. Remove the foil and bake for an additional 10 minutes to allow the peppers to brown slightly. For an extra touch, use the oven's grill function if available.
Cook the rice until it’s almost done, leaving it slightly firm (al dente). Combine the rice with the ground meat, adjusting the ratio to your taste (the suggested ratio is 60% meat to 40% rice).
In a pan, heat some vegetable oil and sauté the chopped onions and carrots until golden brown. Dice the tomatoes and add them to the pan. Stir in the minced garlic and simmer uncovered over medium heat for 5 minutes. Reduce the heat, cover with a lid, and cook for an additional 10 minutes to let the flavors combine. Wash and clean the bell peppers by removing the tops and seeds. Choose peppers of small to medium size for even cooking. In a large baking dish, pour a little vegetable oil on the bottom and scatter a handful of fresh basil. Stuff the peppers with the rice and meat mixture, then arrange them snugly in the dish. Pour the prepared sauce over the peppers, ensuring they are well coated.
Cover the dish with foil and bake in a preheated oven at 200°C for 40 minutes. Remove the foil and bake for an additional 10 minutes to allow the peppers to brown slightly. For an extra touch, use the oven's grill function if available.
