🫑 Rice and Beef Stuffed Red Peppers

Ingredients

• 🫑2 large red bell peppers
• 🍚5.6 oz (160 g), about 3/4 cup dry rice
• 🥩5.6 oz (160 g) mixed ground meat (beef and pork)
• 🧅3.5 oz (100 g), about 1/2 medium onion
• 🍅3.5 oz (100 g), about 1/3 cup crushed tomatoes
• 🧄3 cloves garlic
• 🫒3/4 tbsp (11 ml) olive oil
• 🌼1 pinch saffron
• 🧂to taste salt

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

How to make it, step by step

1. Preheat the oven to 350°F (180°C).
2. Brown the ground meat 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 flavors.
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 aluminum 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.