Stuffed Peppers with Mince and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 peppers
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Calories
239 kcal
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Course
Main Course
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Cuisine
Romanian
Stuffed Peppers with Mince and Rice
Description
Stuffed Peppers with Mince and Rice combines fresh bell peppers hollowed out and filled with a cooked mixture of ground beef, long grain rice, sautéed onions, garlic, tomato puree, and herbs including bay leaves and Italian herb blend. The peppers cook slowly covered in beef stock, allowing the rice to swell and the meat to absorb moisture and flavor as the peppers soften. This gentle cooking prevents filling overflow and preserves the peppers' shape while ensuring the filling is cooked through.
The filling melds the savory richness of beef with the aromatic qualities of garlic, onion, and herbs. Cooking the peppers in broth and placing the lids back on trap steam to evenly soften the peppers and enhance flavor infusion. The tomato puree and bay leaves in the broth add complexity and balance to the savory mix.
This dish works well as a comforting, self-contained main meal, requiring minimal side dishes though it also pairs well with simple salads or steamed vegetables. Its assembly and cooking process make it a practical choice for meal preparation, yielding tender, flavorful results without complicated steps.
When preparing, be careful to moderate the heat to avoid the filling spilling out. Pour broth inside the peppers as well as around them to ensure even cooking of the rice filling. Properly timing the broth quantity accounts for necessary evaporation during cooking to avoid dryness or excess liquid. Measuring rice portion per pepper ensures fillings are adequately portioned.
Ingredients
- 6 bell pepper any colour
- ½ lb ground beef 250 g
- 6 tablespoon long grain rice
- 1 onion
- 3 garlic cloves
- 1 tablespoon tomato puree
- 2 bay leaf
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon italian herb blend dried
- 4 cups beef stock or broth
- 1 tablespoon vegetable oil
Instructions
- Rinse the peppers with cold water, then cut the top in the shape of a lid, and deseed the peppers.
- Arrange the peppers in a pot, making sure there is not much room between them.
- In a separate pan, heat up the oil on a medium heat.
- Peel and chop the onion, and sautee it gently until it softens.
- Peel and chop the garlic and add it to the pan, and sautee for a further 30 seconds.
- Add the ground beef, and use a wooden spoon to break it into pieces.
- Cook the beef until no longer pink, and the water evaporates.
- Rinse the rice with cold water, then add it to the pan together with the seasoning and herbs.
- Stuff the peppers, dividing the beef mixture evenly.
- Add the beef stock to the pan, making sure the peppers are nearly covered with broth, and pour some broth inside the peppers too.
- Place each pepper lid back on the peppers, add the tomato puree and bay leaves to the broth, and cover the pot with a lid.
- Leave to cook until the peppers and tender, but still holding shape, and the rice and beef are cooked through.
- Garnish with fresh parsley or coriander.
Notes
- Measure one tablespoon of rice per pepper before stuffing to ensure balanced filling portions.
- Pour beef broth both around and inside the peppers to properly cook the rice filling.
- Maintain a low to medium heat when cooking to prevent the filling from overflowing.
- Covering the pot speeds the softening of peppers by trapping steam inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6peppers
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 543mg | 23% |
| Potassium | 711mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3739IU | 75% |
| Vitamin C | 154mg | 171% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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