Ingredients:

  • 1 lb (450g) ground beef or pork (or a mix)
  • 1 cup (200g) uncooked rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) paprika
  • 1 tbsp (15ml) olive oil
  • 1 egg, lightly beaten
  • ¼ cup (60ml) chopped fresh parsley (optional)
  • 4 medium bell peppers (any color)
  • 1 cup (240ml) tomato sauce or passata
  • 1 cup (240ml) chicken or vegetable broth
  • Additional salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for an additional minute.
  3. In a large mixing bowl, combine ground meat, rice, sautéed onion and garlic, salt, pepper, paprika, beaten egg, and parsley. Mix thoroughly.
  4. Slice the tops off the bell peppers and remove seeds and membranes. Season the inside of the peppers with a pinch of salt.
  5. Fill each pepper with the meat and rice mixture, packing it gently.
  6. Place stuffed peppers upright in a baking dish, pouring tomato sauce and broth around them. Cover with aluminum foil.
  7. Bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through (internal temperature reaches 165°F / 74°C).
  8. Carefully remove from the oven and let cool for a few minutes before serving.