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Pimientos Rellenos de Carne
A hearty and classic Spanish home-cooking dish featuring tender red bell peppers generously stuffed with a savory mixture of ground beef, rice, and aromatics, all simmered in a rich tomato sauce.
๐ง ์ฌ๋ฃ
- 4 Large red bell peppers(Choose peppers that can stand upright.)
- 400 g Ground beef(80/20 lean to fat ratio is recommended for flavor.)
- 100 g Arborio or medium-grain rice(Cooked according to package directions.)
- 1 medium Yellow onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 400 ml Crushed tomatoes or tomato passata(For the sauce.)
- 2 tablespoons Olive oil(For sautรฉing.)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Optional: Dried oregano
- 2 tablespoons Optional: Fresh parsley(Chopped, for garnish.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the peppers: Slice off the tops of the bell peppers, about 1 inch from the stem. Carefully remove the seeds and membranes from the inside of each pepper, creating hollow cavities. Reserve the pepper tops. Rinse the peppers inside and out.
โฑ๏ธ 10 minutes - 2
Cook the rice: Prepare the rice according to package instructions until al dente. Drain any excess water and set aside.
โฑ๏ธ 20 minutes - 3
Make the filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet. Break it up with a spoon and cook until browned all over. Drain off any excess grease. Stir in the cooked rice, salt, pepper, and optional oregano. Mix well to combine.
โฑ๏ธ 15 minutes - 4
Stuff the peppers: Carefully spoon the meat and rice mixture into each prepared bell pepper, filling them generously but not overpacking. Place the stuffed peppers upright in a baking dish.
โฑ๏ธ 10 minutes - 5
Add sauce and bake: Pour the crushed tomatoes or passata around the base of the peppers in the baking dish. You can also spoon a little sauce on top of the filling if desired. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180ยฐC (350ยฐF) for 45-50 minutes, or until the peppers are tender when pierced with a fork. For a slightly more roasted flavor, remove the foil for the last 10-15 minutes of baking.
โฑ๏ธ 55 minutes - 6
Rest and serve: Let the stuffed peppers rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Serve hot.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the peppers are stable in the baking dish; you can use crumpled foil to prop them up if needed.
- โDon't overfill the peppers, as the rice will expand slightly during cooking.
- โThe tomato sauce should be generous to help steam and tenderize the peppers.
- โThis dish is excellent for meal prep; leftovers reheat well.
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- For a seafood version, substitute cooked shrimp or flaked white fish for the ground beef.
- For a vegetarian option, omit the meat and increase the amount of rice, or add cooked lentils or mushrooms to the filling.