Stuffed Bell Peppers with Beef and Rice

Steps

1. Heat the oven to 190 °C. Cut the tops off the peppers and take out the seeds and white ribs. Keep the tops — they go back on as lids.

   6 min

2. Fry the chopped onion in the oil for 4 minutes, then add the beef and brown it, breaking it up as it goes.

   8 min

3. Stir in the garlic, paprika, oregano and tomato paste and cook one minute. Take the pan off the heat and fold in the cooked rice. Season it well — the peppers add none.

   4 min

4. Pour the passata into a deep dish, stand the peppers in it, fill them to the top and put the lids back on.

   5 min

5. Cover the dish with foil and bake 30 minutes. The foil traps the steam, which is what softens the peppers.

   30 min

6. Take the lids off, scatter the grated cheddar over the filling and bake uncovered 10 minutes more, until it has melted and coloured.

   10 min

7. Serve with the tomato sauce from the dish spooned around and parsley on top.

   2 min

Serving suggestion

A spoon of sour cream on the side suits the tomato.

Storage

Three days in the fridge and they reheat well, covered, at 160 °C.

Notes

Any colour of pepper works. Red are the sweetest; green stay firmer and taste sharper.