Red pepper stuffed with rice and minced beef

 

Ingredients (Serves 4)

• 4 large red peppers
• 1 onion
• 1 crushed tomato 
• 1 cup of rice
• 250g minced beef
• 1 tablespoon of paprika
• 100g peas
• 6 tablespoons of olive oil
• 2 cups of meat stock
• Saffron or food colouring

Preparation

• Wash the red peppers and dry them with a cloth
• Cut each pepper around the stem with a sharp knife, making a hole through which the peppers can be stuffed later
• Remove the seeds and the white parts of the pepper, but keep the stem, which will serve as a top
• Chop the onion into little squares  and gently fry in a shallow pan for 5 minutes
• Add the minced beef and fry at a high temperature
• Add the crushed tomato and continue to cook at a medium temperature for 5 minutes
• Once the beef is cooked, add the paprika and the rice, lightly frying for another minute before adding the 2 cups of meat stock
• Add salt to taste and leave to cook at a low temperature until the stock has evaporated
• Stuff the peppers with a spoon, using the stem as the top
• Put the stuffed peppers in a dish and spoon the olive oil over them
• Put the dish in the oven for 35 minutes at 200°C
• Once the peppers are cooked both inside and out, serve them hot with a hot tomato sauce

Dietary information

Of all vegetables, peppers are a popular choice for stuffing, thanks to their shape. They can be stuffed with almost anything, but in this case we have used rice as the main ingredient, since it is a good source of carbohydrates, and meat, which provides good quality proteins. The stuffing also contains onion and tomato, which add vitamins and minerals to this dish.  

Consumer Eroski