Sweet peppers baked with meat and rice
6 servings
50 minutes
Sweet peppers baked with meat and rice are a harmony of flavors and textures from European cuisine. The dish combines the juiciness of baked bell peppers, the richness of ground beef, and the tenderness of long-grain rice. Subtle notes of oregano, ground chili pepper, and paprika add spiciness, while sour cream softens their heat. Baking gives the peppers a light caramelization, making them soft yet firm. This versatile treat is suitable for both everyday dinners and festive feasts. The aroma filling the kitchen during cooking evokes pleasant associations with home comfort and warmth of family meals. They can be served hot or warm, optionally sprinkled with fresh herbs for freshness and flavor contrast.
1
Wash the peppers, dry them, cut in half, and remove the seeds. You can leave the stems - they won't harm.
- Sweet pepper: 4 pieces
2
Cook the minced meat in a separate pan until done, adding salt and ground chili pepper to taste.
- Ground beef: 300 g
- Sea salt: to taste
- Ground chili pepper: to taste
3
Pre-cook the rice until half done and let it cool slightly.
- Long grain rice: 150 g
4
Mix the minced meat and rice, add oregano, and mix well.
- Long grain rice: 150 g
- Ground beef: 300 g
- Dried oregano: to taste
5
Place the filling in the peppers and drizzle with olive oil.
- Sweet pepper: 4 pieces
- Olive oil: 0 ml
6
Bake in a preheated oven at 180 degrees for 15 minutes.
7
Serve hot or warm with sour cream and paprika.
- Sour cream 15%: 1 tablespoon
- Ground paprika: to taste