Recipe Index

Ingredients

• 2 teaspoons olive oil
• 1 heaping tablespoon tomato paste
• 4 cups beef stock
• 24 ounces tomato puree
• 1 bay leaf
• 3 tablespoons unsalted butter
• 2 teaspoons champagne vinegar
• Salt and ground white pepper to taste
• 1/3 cup long grain white rice
• 2/3 cup stuffed peppers sauce
• 5 tablespoons olive oil
• 1 cup yellow onions, small diced
• 3 bell pepper tops, small diced
• 3 garlic cloves, finely minced
• 2 cups crustless cubed white bread
• 6 sweet peppers, tops removed and hollowed out
• 1 pound 85/15 ground beef
• 1 pound ground pork
• 2 teaspoons dry oregano
• 1 tablespoons finely minced parsley
• 3/4 cup mozzarella cheese, optional
• salt and pepper to taste

Method

1. Cook the tomato paste in 2 tsp olive oil in a pot over low to medium heat for 3 to 4 minutes, until rust-coloured.
2. Add the beef stock; bring to a boil; add the tomato puree, bay leaf, salt and white pepper; simmer on low for 45 to 60 minutes.
3. Finish the sauce with the butter and champagne vinegar; stir until combined.
4. Heat the oven to 425F.
5. Toast the rice in a small pot for 3 to 4 minutes, stirring, until milky white; add 2/3 cup of the sauce, cover and simmer on low for 8 minutes; fluff and spread on a plate to cool.
6. Cook the onions in 3 tbsp olive oil over medium heat for 5 minutes, until lightly browned at the edges; add the diced pepper tops and garlic and cook briefly.
7. Soak the bread cubes in a little of the sauce; combine with the beef, pork, cooled rice, onion mixture, oregano, parsley, salt and pepper.
8. Fill the hollowed peppers with the meat mixture; set them in a baking dish with the remaining sauce.
9. Bake until the peppers are tender and the filling is cooked through; top with mozzarella if using and bake until melted; serve.

Prep: 25 min · Cook: 80 min · Total: 105 min

Nutrition (per serving, where published)