Halloween peppers stuffed with beef and rice
Carved peppers filled with beef and rice, baked in tomato sauce.
Active time30 min
Cooking40 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 1 onion
- 8 red peppers
- 1 egg
- 500 g ground beef
- 200 ml vegetable stock
- 15 ml olive oil
- 1 g sweet paprika
- ≈ ¼ tsp ground black pepper
- 100 g uncooked basmati rice
- 3 g fine salt
- 200 g chopped tomatoes
Preparation
Cook the rice in boiling water according to the pack and drain. Heat the oven to 180 °C. Wash the peppers, cut off the tops and remove seeds and membranes. Carve a face in each pepper.
8 red peppers100 g uncooked basmati rice- saucepan
- colander
- oven
- knife
- chopping board
Peel and chop the onion. Cook in the oil for 5 minutes until soft. Let cool slightly, then mix with the beef, cooked rice, egg, salt, pepper and paprika.
1 onion1 egg500 g ground beef15 ml olive oil1 g sweet paprika≈ ¼ tsp ground black pepper3 g fine salt- knife
- chopping board
- frying pan
- mixing bowl
- spoon
Fill the peppers and replace the tops. Stand them in a baking dish and pour the stock and tomatoes around them. Bake for about 35 minutes until tender and cooked through. Check the filling reaches 75 °C in the centre.
200 ml vegetable stock200 g chopped tomatoes- baking dish
- oven
- food thermometer
Allergens
- Celery
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration