Piperies yemistes

Peppers with skins that wither and brown slightly under the heat, trapping a filling of rice and meat bound by tomato juices. When cut, the juices flow and fresh herbs perfume the plate.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 707
• Protein: 32 g
• Carbs: 50 g
• Fat: 39 g

Ingredients

• 4 piece Red bell pepper ( hollowed out )
• 400 g Ground beef 15% fat ( fresh )
• 150 g White rice ( raw )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 4 piece Round tomato ( crushed )
• 6 tbsp Extra virgin olive oil
• 20 g Dill ( chopped )
• 20 g Flat-leaf parsley ( chopped )
• 10 g Mint fresh ( chopped )
• 2 tbsp Tomato caviar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Cut off the tops of the peppers to create a lid. Remove the seeds and white membranes from the inside without piercing the shell. Set the lids aside.

2. Searing the base

   In a sauté pan, sweat the finely chopped onion and minced garlic with 3 tablespoons of olive oil. Add the ground beef and sear until well browned.

3. Moistening the filling

   Stir in the white rice, crushed tomatoes, and tomato paste. Let the rice become translucent and absorb some of the juices for 5 minutes.

4. Final seasoning

   Off the heat, add the chopped dill, parsley, and mint. Season generously with salt and pepper. The filling must be very moist for the rice to cook properly.

5. Baking

   Fill the peppers three-quarters full. Replace the lids. Drizzle with the remaining olive oil and a splash of water in the dish. Bake at 180°C until the pepper skins are tender and wrinkled.

Chef's tips

• Do not pack the filling too tightly; the rice needs space to expand without bursting the pepper.
• If the filling looks dry before baking, add a little tomato juice or water.

Storage

Keep for 3 days in the refrigerator. The rice will continue to absorb the flavors, often tasting better the next day.