Stuffed Bell Peppers (Peperoni Ripieni)

🛒 Ingredients

• Red Bell Pepper 150 g · 47 kcal
• Ground Beef (15% fat) 100 g · 250 kcal
• Uncooked Short-Grain Rice 20 g · 72 kcal
• Onion 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Canned Diced Tomatoes 75 g · 15 kcal
• Tomato Paste 8 g · 6 kcal
• Grated Parmesan Cheese 10 g · 39 kcal
• Plain Breadcrumbs 10 g · 37 kcal
• Fresh Parsley (chopped) 3 g · 1 kcal
• Olive Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Halve the bell peppers lengthwise and remove seeds and membranes. Lightly grease a baking dish.
2. In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 3-5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in uncooked rice, diced tomatoes, tomato paste, chopped parsley, Parmesan cheese, and breadcrumbs. Season with salt and pepper to taste.
5. Carefully stuff each bell pepper half with the meat and rice mixture, mounding it slightly. Arrange the stuffed peppers in the prepared baking dish.
6. Bake for 45-55 minutes, or until the peppers are tender and the filling is cooked through and lightly browned on top. Serve hot.