Pimientos Rellenos de Carne

🧂 Ingredients

• 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 sautéing.)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Optional: Dried oregano
• 2 tablespoons Optional: Fresh parsley(Chopped, for garnish.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 2

   Cook the rice: Prepare the rice according to package instructions until al dente. Drain any excess water and set aside.

   ⏱️ 20 minutes
3. 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.

   ⏱️ 15 minutes
4. 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.

   ⏱️ 10 minutes
5. 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 180°C (350°F) 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.

   ⏱️ 55 minutes
6. 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.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the peppers are stable in the baking dish; you can use crumpled foil to prop them up if needed.
• ✓Don't overfill the peppers, as the rice will expand slightly during cooking.
• ✓The tomato sauce should be generous to help steam and tenderize the peppers.
• ✓This dish is excellent for meal prep; leftovers reheat well.

🔄 Variations

• 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.

🥗 Nutrition

Per serving