There’s something truly comforting about the aroma of Baked Stuffed Peppers slowly roasting in the oven. This dish brings together the best of homestyle cooking — tender red peppers filled with a savory mix of ground meat, rice, vegetables, and smoky bacon, all tied together with a hint of wine and tomato richness.
There’s something truly comforting about the aroma of Baked Stuffed Peppers slowly roasting in the oven. This dish brings together the best of homestyle cooking — tender red peppers filled with a savory mix of ground meat, rice, vegetables, and smoky bacon, all tied together with a hint of wine and tomato richness.
Cut off the tops of the Red Peppers and carefully remove the Seeds and membranes inside. Set them aside.
In a large pan, melt the Butter over medium heat.
Add the chopped Carrots and a pinch of Salt, and sauté for about 3 minutes.
Then add the Onion and Garlic, and cook for another 3 minutes.
Stir in the Celery.
Then diced Bacon, and cook for about 5 minutes on low heat.
Add the Ground Meat to the pan and cook for about 10 minutes, stirring occasionally until it’s browned.
Add Salt, Pepper, Vegeta, and the Beef Bouillon Cube.
Pour in the White Wine and let it simmer until the liquid evaporates — just a few minutes.
Stir in the Tomato Paste.
Then the cooked Basmati Rice.
Mix everything well and remove from heat.
Fill each cleaned Pepper with the prepared Meat and Rice mixture.
Place the stuffed Peppers in an ovenproof dish.
Bake at 200°C for about 70 minutes, until the Peppers are tender and slightly roasted on top.
Serve warm with a slice of Crusty Bread or Creamy Mashed Potatoes.