Baked Stuffed Peppers with Beef Mince and Rice
Sweet bell peppers from the August harvest, generously filled with a savory mixture of lean beef mince, rice, tomatoes, and herbs, then baked until tender.
Ingredients
- Lean beef mince180 g
- Cooked rice80 g
- Beef broth (low sodium)100 ml
- Bell peppers (any color)250 g
- Onion50 g
- Garlic5 g
- Canned crushed tomatoes150 g
- Bell peppers (any color)250 g
- Olive oil10 ml
- Fresh marjoram or oregano5 g
- Salt1 g
- Black pepper0.5 g
Instructions
- 1Step 1
Preheat oven to 180°C (350°F).
- 2Step 2
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3Step 3
Finely chop the onion and mince the garlic. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- 4Step 4
Add the beef mince to the skillet and cook, breaking it up, until browned. Drain off any excess fat.
- 5Step 5
Stir in the minced garlic and cook for 1 minute until fragrant.
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