Peppers Stuffed with Ground Beef
Roasted red peppers with a juicy filling of beef, onion and tomato. A complete dish that freezes beautifully.
- Total
- 75 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- red bell pepper4
- ground beef1 lb
- onion1
- garlic clove2
- crushed tomato11 oz
- white wine1.75 fl oz
- oregano1 tsp
- sweet paprika1 tsp
- olive oil3 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Preheat the oven to 190 °C (375 °F). Cut the tops off the red peppers, keep them as lids and remove the seeds.
- 2
Chop the onion and garlic and sauté in the olive oil for 8 minutes.
- 3
Add the ground beef, season, and cook until it loses its pink color.
- 4
Add the sweet paprika and oregano, pour in the white wine and let it cook off for 2 minutes.
- 5
Add the crushed tomatoes and cook for 10 minutes over low heat until the filling is juicy but not soupy.
- 6
Fill the peppers, put their lids on and set them in a baking dish with a drizzle of olive oil.
- 7
Bake for about 40 minutes, until the peppers are tender and lightly browned. Serve with the juices from the dish.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
