Introduction
What to expect
Colorful bell peppers filled with seasoned rice, ground beef, tomatoes, and melted cheese.
The story
Behind the recipe
Stuffed peppers is a dish found in many cuisines worldwide, consisting of hollowed or halved bell peppers filled with meat, vegetables, cheese, rice, or sauce. Its origins are widespread, with variations documented across China, Spain, Italy, Egypt, India, the Middle East, North America, and Eastern and Southeastern Europe. In the Middle East, a family of stuffed dishes known as dolma has ancient origins, with early forms documented in Ancient Greece as thrion. Regional adaptations include Spanish pimientos rellenos, Italian peperoni ripieni, Egyptian mahshi felfel, Greek gemista, and Mexican chile relleno.
Method
Instructions
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1
Cut tops off peppers and remove seeds and membranes.
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2
Blanch peppers in boiling water for 3 minutes, then drain cut-side down.
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3
Saute onion, garlic, and ground beef until browned.
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4
Stir in tomatoes, rice, Worcestershire sauce, and oregano.
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5
Season with salt and pepper, then simmer for 5 minutes.
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6
Stuff each pepper with the rice and beef mixture.
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7
Top with shredded cheddar and arrange in a baking dish.
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8
Bake at 190C for 30 minutes until peppers are tender and cheese is melted.
Adaptations