STUFFED BELL PEPPERS

A hearty medley of tomato based rice, minced meat and herbs stuffed in nutritious multi coloured peppers and baked to perfection with melting cheese on top is irresistible!! Pair it with a simple leafy salad for a complete meal!

SERVES: 4 -6

INGREDIENTS:

• 2/3 cup long grain white rice or basmati rice

• Salt and freshly ground black pepper

• 6 bell peppers, any color (medium-large size)

• 1 Tbsp olive oil

• 500 gms lean ground beef or lamb

• 1 small yellow onion, finely chopped (1 cup)

• 3 garlic cloves, minced (1 Tbsp)

• 400 gms (14.5 oz) can petite diced tomatoes, drained

• 1 cup tomato Passata or tomato puree from fresh tomatoes balanced, peeled and pureed

• 3 Tbsp minced fresh parsley, plus more for garnish

• 2 tsp Italian seasoning or a mix of dried oregano, basil and parsley

• 1 cup shredded mozzarella cheese

METHOD:

• Cook rice according to package instructions and Cool

• Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish large enough to fit peppers with about 1/2-inch of water.

• Place peppers upside down in water, cover with foil and bake 20 minutes

• While the peppers are in oven, heat olive oil in a large non-stick skillet over-medium high heat. Add onion and sauté 3 - 4 minutes. Move onions to the side of skillet, Add ground beef/lamb, season with salt and pepper then sear until browned, about 3 minutes.

• Break up beef/lamb and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat. Bring it back on medium heat.

• Stir in tomatoes, half of the tomato passata (about 1/2 cup), cooked rice, parsley, Italian seasoning, salt and pepper, mix well and set aside

• Once the peppers are done, reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt (don’t miss this) and fill with beef/lamb rice filling. Pour remaining tomato passata over peppers. Cover with foil and continue to bake 20 minutes

• Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with parsley and serve warm