Mediterranean style stuffed red peppers

By shinytoyrobots

Light but filling. Red peppers stuffed with ground beef seasoned with mint, dill and parsley. Great straight out of the oven, but I actually prefer them chilled the next day!

I forgot to take a photo, will have to update next time I make them. :)

Ingredients

• 2 Large red bell peppers
• 1 cup of Fresh parsley
• 1 cup of Fresh mint
• 2 generous pinches of Dried dill leaves
• 1 pound Ground beef
• 1 cup Tomato sauce (Not ketchup!)
• 1 Onion
• 3 Cloves of garlic
• A small handful of rice
• Ground pepper

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Pre-heat the oven to 375 degrees.

Finely chop the onion and the garlic.

Finely chop the parsley and the mint.

Heat a tablespoon or so of olive oil in a large skillet to a medium heat.

Add the onion and garlic to the skillet and cook for about 7-8 minutes, until the onion is starting to turn translucent.

Add the parsley, mint, dill and tomato sauce. Mix this for 5-6 minutes, until the sauce starts to thicken slightly.

Remove the skillet from the heat, and let it cool for a few minutes.

Half and clean the peppers.

Add the ground beef and the rice to the skillet (without putting back on the heat) and combine all the ingredients thoroughly. Add pepper to taste.

Put the peppers into a deep cooking dish so that they fit snugly and stay upright.

Spoon the ingredients from the skillet into the peppers, filling them generously.

Carefully fill the cooking dish with cold water until about a half inch from the top of the halved peppers.

Put the dish in the oven and back for around 70-80 minutes.

Remove from oven. The top of the ground beef mixture should be a nice deep brown. Use tongs to remove the peppers carefully from the water. Place on a cooling tray or similar for a couple of minutes, to let any excess water drain off.

Serve hot with some side vegetables, or wait until cool and then refrigerate for a great chilled lunch.