Meat and Rice-Stuffed Bell Peppers
Photo: Violetamyftari, CC BY-SA 3.0
Stuffed bell peppers are a simple way to turn a handful of cheap ingredients into a full meal in one pot. The peppers act as their own cooking vessels, softening in a bath of tomato sauce while the rice and ground meat inside stay moist. You choose the meat, so beef, pork or a mix all work. Pull them out sooner for peppers with some bite.
Instructions
Wash the peppers. With a thin, sharp knife, cut a circle about 5 cm (2 in) wide around each stem end and lift it off as a lid, keeping the lid. Scoop out the seeds and white membrane with a spoon, then rinse the peppers inside and out and set them aside.
Boil the rice in a medium pot with 1 cup of water for 15 minutes, then set it aside.
Cook the ground meat in a pan and drain off any fat. Season it with salt and pepper.
Mix the rice, the meat and one tablespoon of the tomato sauce in a bowl.
Pack each pepper full with the mixture, using your fingers, and put its lid back on top.
Stand the peppers upright in a small pot, wedged so they cannot tip over. Pour in the rest of the tomato sauce and add any leftover filling around them.
Add water until it comes about two-thirds of the way up the peppers, then cover the pot with a lid.
Cook over medium to high heat, watching so it does not boil over. Allow about 25 minutes for soft peppers, or less if you like them firmer. The filling is already cooked, so the peppers are safe to eat at any point.
Lift the peppers out and serve them with the sauce from the pot spooned over.
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