Beef and Rice Stuffed Bell Peppers

5 from 1 vote

Beef and Rice Stuffed Bell Peppers

These beef and rice stuffed bell peppers are filled with Mediterranean herbs, beef, tender rice, and a rich tomato sauce. It's a warm, hearty dish that’s full of flavour and comfort in every bite.

Prep Time10

Cook Time1 45

Total Time1 55

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Author: Daen Lia

Ingredients

For the Tomato Basil Sauce

3 tablespoons olive oil
6 cloves garlic peeled
14 ounces tinned whole tomatoes peeled
1 cup water
1 bunch fresh basil
salt to taste
freshly ground black pepper to taste
1 tablespoon brown sugar optional

For the Stuffed Peppers

6 large red bell peppers
1 cup milk
3 slices stale white bread or 1 cup of fresh breadcrumbs
18 ounces beef mince ground beef
1 cup arborio rice
2 eggs
1 tablespoon dried oregano
4 cloves garlic crushed
1/4 cup fresh parsley finely chopped
1 onion finely diced
1 cup grated Pecorino Romano plus extra for serving

Imperial (US) - Metric

Instructions

Making the Tomato Sauce

Infuse Oil: Heat the olive oil in a large Dutch oven set over medium heat. Add the garlic cloves to the hot oil and cook for 2-3 minutes, or until slightly golden. Remove with a slotted spoon and discard.
Finish Sauce: Turn the heat to low. Crush the tinned tomatoes with your hands over the pot, then add them to the pot along with the water. Season very generously with salt and pepper. Add the fresh basil leaves and sugar if using, then stir well, cover, and simmer over low heat as you prepare the peppers.

Stuffing the Bell Peppers

Prep the Peppers: While the sauce is simmering, prepare the peppers by slicing off their tops about 4 cm (1 1/2 inches) down from the top. Remove the core by running a knife around the edges, then pull the core and seeds out. Rinse the peppers under cold water to ensure all the seeds have been removed. Set aside.
Soak Bread: Combine the milk and bread in a large bowl and leave to sit for 10 minutes.
Make Stuffing: Add the remaining ingredients to the bowl of bread and milk and mix together with your hands until well combined.
Stuff Peppers: Use a spoon to stuff the capsicums with the beef and rice filling, ensuring that you pack it in nice and tight. Only fill the peppers ¾ of the way to the top, as the rice will expand when it cooks.
Simmer: Place the peppers in the pot with the simmering tomato sauce and put their tops back on. (The sauce should go ¾ of the way up the peppers.) Cover and simmer on a low heat for 1 1/2 to 2 hours, or until the rice has cooked.
Serve: Take off the heat and serve with the sauce and a generous sprinkling of Pecorino Romano.

Notes

How to choose the best peppers for stuffing: I recommend using red peppers rather than green ones, as they are the sweetest colour of bell pepper. Look for firm, medium to large peppers with smooth skin and a flatter base so they sit in the pan without tipping over.
Any leftover stuffing can be rolled into small meatballs and popped into the sauce around the peppers while they cook.
Before serving, always taste the sauce and adjust seasonings if necessary. An extra touch of freshly ground black pepper or olive oil can elevate your dish to the next level.

Nutrition