🫑 Rice and Beef Stuffed Red Peppers

Ingredients

• 🫑2 large red peppers
• 🍚160 g rice
• 🥩160 g mixed mince (beef and pork)
• 🧅100 g onion
• 🍅100 g crushed tomatoes
• 🧄3 cloves garlic
• 🫒3/4 tbsp olive oil
• 🌼1 pinch saffron
• 🧂to taste salt

• Recipes with red pepper
• Recipes with rice
• Recipes with onion

Method, step by step

1. Preheat the oven to 180°C.
2. Brown the mince in the oil.
3. Add the onion, garlic and crushed tomatoes; cook until the sofrito is done.
4. Stir in the rice and saffron and cook, stirring, for 2-3 minutes so the rice absorbs the flavour.
5. Wash the peppers, cut off the tops and remove the seeds.
6. Fill the peppers with the mixture, without filling them to the top.
7. Put the tops back on, wrap the peppers in aluminium foil and place them in a baking dish with a drizzle of oil.
8. Bake for 40 minutes, remove the foil and bake 10-15 minutes more so they brown.
9. Let rest for 10 minutes before serving.