STUFFED BELL PEPPERS

Serves 4
1 hour 30 minutes
425 kcal per serving


Ingredients

• 4 big bell peppers, cut in half with caps and seeds removed
• 1,5 dl long grain rice
• 1 yellow onion, finely chopped
• 1 package saffron
• 3 dl water
• 1,5 tbsp concentrated veal stock
• 300 g ground beef
• 2 dl grated cheese
• Salt and pepper
• Olive oil

Method

1. Bring a large pot of water to a boil over high heat.
2. In a large saucepan fry the onion in some olive oil for a few minutes over medium heat, then set aside.
3. Fry the rice in the same saucepan for a few minutes, then add half of the onion, water, stock and saffron.
4. Cover the saucepan then simmer on medium-low heat for about 20 minutes.
5. Add salt to the boiling water, then add the peppers and boil for a few minutes, then drain and set aside to cool.
6. Preheat the oven to 225 °C.
7. Brown the ground meat in some olive oil over medium-high heat, then add the rest of the onion, salt and pepper.
8. Mix the minced meat with the rice, then fill the peppers with the filling.
9. Place the peppers in a greased baking dish, sprinkle with the cheese then bake in the oven for about 20 minutes.