Greek Stuffed Peppers with Ground Meat
Ingredients
- 4 pcRed bell pepper (hollowed out)
- 400 gGround beef 15% fat (fresh)
- 150 gWhite rice (raw)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 4 pcRound tomato (crushed)
- 6 tbspExtra virgin olive oil
- 20 gDill (chopped)
- 20 gFlat-leaf parsley (chopped)
- 10 gMint fresh (chopped)
- 2 tbspTomato caviar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator. The rice will continue to absorb the flavors, often tasting better the next day.
