Homemade stuffed bell peppers
A savory flavour-packed dinner. Serve with bread and a simple tomato sauce.
Tools
Ingredients
Serving
3
red bell peppers
500 g
beef chuck
2
onion
2
garlic clove
150 g
pork bacon
1 handful
basil
2 tsp
salt
1,5 tsp
pepper
100 g
parmesan cheese
3 tbsp
olive oil
600 g
canned cherry tomatoes
30 g
tomato paste
250 g
cooked rice
Step by step
Cut the tops off the bell peppers and take out the seeds. Place them on a lined baking tray and bake for 10 minutes in a 190°C oven until just undercooked.
Feed the beef, onion, garlic, basil and bacon through the feeding tube of the Meat Grinder fitted with the Medium Grind Plate. Feed the Parmesan through the Meat Grinder fitted with the Fine Grind Plate. Keep 3 tbsp of the cheese aside for later. Mix all the ground ingredients together.
Heat the olive oil and cook the meat until browned. Add the canned tomatoes and cooked rice and bake for 8 more minutes.
Fill the precooked peppers with the meat mixture. Place in a baking tray and bake for 25 minutes at 190°C. Sprinkle the remaining cheese on top of the peppers after 15 minutes in the oven.