Stuffed Peppers with Ground Beef

Ingredients

• 8 peppers
• 400g ground beef
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 8 tablespoons Carolina rice (1 tablespoon per pepper)
• 1 bunch parsley, finely chopped
• 2 tomatoes, blended
• Oregano
• Salt
• Pepper
• 50g water for cooking the ground meat
• 100g water for baking
• Olive oil

Instructions

1. Wash the peppers, slice off the tops horizontally, remove the seeds, and place them in a baking dish. Set aside.
2. In a pot, heat olive oil and sauté the onion and garlic.
3. Add the ground beef, cook until browned, then add the blended tomatoes.
4. Simmer for 15 minutes over medium heat, then add the water and rice.
5. Stir to prevent the rice from sticking, add the remaining ingredients, and let it all simmer together for another 5 minutes.
6. Let the mixture cool slightly, then stuff the peppers (do not fill to the top as the rice will expand). Drizzle with olive oil, sprinkle with a little salt, and add the baking water.
7. If there’s leftover filling, place it around the peppers in the dish.
8. Preheat the oven to 200°C (390°F). Cover the dish with aluminum foil, place it in the oven, and reduce the temperature to 180°C (350°F).
9. Bake with the foil on for 35-40 minutes. Then, remove the foil and continue baking for about 1 hour.
10. If the peppers seem to need more water while baking, add as needed.