Mediterranean · Middle East
Mediterranean Rice-Stuffed Peppers in Tomato Sauce
Tender peppers become individual edible serving bowls for rice, vegetables and a little minced beef. Baking them in tomato sauce keeps the filling moist without turning it into a rice soup. This is a convenient plated main course for Mediterranean-inspired restaurant menus.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
OM5451 or Đài Thơm 8 can be evaluated for a rice filling that retains separate grains. Use the cooked sample rather than assuming dry-grain expansion.
Ingredients
- 4 medium bell peppers
- 350 g cooked long-grain rice
- 200 g minced beef
- 300 g crushed tomatoes
- 1 onion and 1 garlic clove
- 1 tbsp oil, ½ tsp dried oregano
- 100 ml water, salt and pepper
Method
Heat the oven to 190°C. Cut the pepper tops off, remove seeds and stand the peppers in a close-fitting baking dish.
Soften chopped onion and garlic in oil. Add beef and cook thoroughly, then mix with rice, oregano and a spoonful of tomato.
Fill peppers loosely. Pour remaining tomato and water around them, cover and bake for 30 minutes.
Uncover and bake another 10–15 minutes until peppers soften and the centre of the filling reaches 74°C. Spoon sauce around each serving.
Chef’s Notes
Use cooked rice in the filling: raw grains would need a different liquid balance and longer baking. Choose similarly sized peppers so they cook evenly.
Storage and Cooking Temperatures
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