I have been stuffing veggies for quite a few years now...as funny as that sounds. I love the idea of the vegetable being the vessel that delivers more flavour on the inside whilst being the edible container as well.
Check out Fruity Quinoa Stuffed Peppers or Quinoa Stuffed Butternut Pumpkin for example and we have loads more in other books and projects that some of you may already love. This recipe is not super quick to make with most of the time taken being hands off, but if you are following Shelf Control you will find that it is quicker than you thought to have this fragrant dinner on the table middle of the week. Bon appetit!
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- 120 Grams rice, raw weight, then steamed
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion Peeled and chopped
- 3 garlic cloves
- 500 Grams beef mince
- 2 Tablespoons tomato paste
- 1 Tin diced tomatoes
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried red chilli flakes
- pink salt flakes and pepper to taste BUY
- 1 Batch Marinara Sauce Recipe
- 6 capsicum/bell pepper colours of choice, tops and cores removed
- 2 Tablespoons sour cream
- basil leaves, to garnish
Preheat oven to 180°C.
Cook rice and set aside.
In a hot pan, with a splash of EVOO, cook onion until soft, add garlic and cook for 2 minutes. add mince and cook through.
Add tomato paste, tin tomato, oregano, chilli flakes, salt and pepper and cooked rice. Let simmer for 20 minutes, until slightly reduced.
Pour marinara sauce in the bottom of a Dutch oven with lid.
Stuff the peppers carefully with the rice mixture, filling each one as full as possible. Stand each one up in the sauce, shoulder to shoulder, inside the Dutch oven. Cover and roast for 45 minutes or until well cooked and fragrant.
Serve immediately with a dollop of sour cream and basil leaves.
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