Stuffed Peppers (Peperoni Ripieni)
Serves 4
Ingredients
Method
4 bell peppers, tops removed and seeds cleaned out
250 g. ground beef
100 g. rice, cooked
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
400 g. canned tomatoes
1 tsp. salt
½ tsp. black pepper
50 g. parmesan cheese, grated
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
Preheat the oven to 180°C (350°F).
Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft.
Add the ground beef and carrot to the skillet and cook until the meat is browned.
Stir in the cooked rice, canned tomatoes, salt, pepper, dried basil, and oregano. Cook for an additional 5 minutes, stirring occasionally.
Fill each bell pepper with the meat and rice mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle each pepper with grated parmesan cheese, and bake for another 15 minutes until the cheese is golden and bubbly.
Serve the stuffed peppers hot.