Stuffed peppers baked in the oven: the colorful and generous traditional recipe
5 pers.
Ingredients · Servings 5
- 2 red peppers
- 2 yellow peppers
- 1 Green pepper
- 500g Minced Beef
- 2 Onions
- 4 cloves of garlic
- 200g Cooked Rice
- 2 tablespoons olive oil
- Cell
- Pepper
Method · 55 min
- Preheat the oven to 180°C (350°F). While it's preheating, choose an ovenproof dish large enough to hold the 5 peppers side by side, without packing them too tightly. Drizzle a very light olive oil into the bottom of the dish to prevent the peppers from sticking during cooking and set it aside on the work surface.
- Peel the onions and slice them thinly so they soften during cooking and blend seamlessly into the stuffing. Next, peel the garlic cloves and mince them thoroughly. The more evenly chopped they are, the more consistent the cooking will be. Keep everything within easy reach so you can easily continue preparing the stuffing.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and minced garlic, and sauté for a few minutes, stirring regularly. Add the ground beef, season with salt and pepper, and mix well. Continue cooking for 5 to 7 minutes, until the meat is well browned and the juices are distributed throughout the mixture.
- Wash the red, yellow, and green bell peppers thoroughly, then dry them with a clean cloth. Carefully cut off the top of each pepper to create lids that you can keep for a pretty presentation. Next, remove the seeds and white membranes inside, being careful not to pierce or damage the outer layers, so that the peppers retain their shape during roasting.
- Add the cooked rice to the pan containing the meat, onions, and garlic. Mix thoroughly to evenly distribute all the ingredients and create a generous, moist, and flavorful stuffing. Taste and adjust the seasoning with salt and pepper as needed. The mixture should be flavorful at this stage, as it will give the stuffed peppers their distinctive character.
- Fill each pepper with the warm stuffing using a spoon, packing it down lightly to fill the inside without over-compressing the mixture. Leave just a little space at the top so you can easily replace the tops. Then replace the tops on the peppers to retain moisture and create a traditional, colorful, and very appetizing presentation.
- Arrange the stuffed peppers in the lightly oiled dish, keeping them upright to prevent the stuffing from escaping during cooking. If necessary, prop them up against each other to keep them stable. You can add a very light drizzle of olive oil on top to promote even cooking and give them a beautiful shine when they come out of the oven.
- Place the dish in a preheated oven at 180°C (350°F) and bake for approximately 25 minutes. Keep an eye on it towards the end of cooking: the peppers should be tender but still hold their shape, and the filling should remain moist. If you prefer your vegetables very soft, you can extend the cooking time by a few minutes before removing the dish from the oven.
- Let the stuffed peppers rest for 2 to 3 minutes after removing them from the oven so the filling sets and they are easier to serve. Serve them piping hot, directly onto plates, with their tops replaced for a generous and traditional presentation. You can accompany this dish with a simple green salad to add a touch of freshness.
448/pers.
Summer brings color to our plates with bell peppers—red, yellow, or green—at their peak of freshness. Stuffed with a melt-in-your-mouth filling of beef, rice, and herbs, they revive a classic family favorite. Easy to prepare, convivial, and generous, these oven-baked stuffed peppers bring people together around the table and encourage sharing. A simple, seasonal recipe to savor the warmer days with authenticity and deliciousness.
