Mediterranean Stuffed Peppers

Von The Cooking Foodie · 90 Min.

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Zubereitung

1. Heat 2 tablespoons olive oil in a pan over medium heat. Sauté the chopped onion for 4–5 minutes until soft. Add the crushed garlic and cook 30 seconds more until fragrant. Take off the heat and let cool slightly.
2. In a large bowl, mix the ground beef, soaked and drained rice, the cooked onion and garlic, grated tomatoes, parsley, cilantro, 1½ teaspoons salt, 1/2 teaspoon black pepper, paprika, cumin and oregano until evenly combined.
3. Cut the tops off the peppers and remove the seeds and membranes. Fill each pepper about ¾ full with the meat mixture, leaving room for the rice to expand.
4. Heat olive oil in a large oven-proof pot or Dutch oven over medium heat. Cook the chopped onion for 4–5 minutes until soft.
5. Add the tomato sauce, tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano and 1–1½ cups water. Stir well and bring to a gentle simmer.
6. Stand the stuffed peppers upright in the pot. The sauce should reach at least halfway up the peppers; add more sauce or water to reach about three-quarters up for a saucier dish.
7. Spoon 2–3 tablespoons of sauce over each pepper and put the tops back on.
8. Cover and bring to a gentle boil, then lower the heat and simmer for about 1 hour, until the peppers are tender and the rice is fully cooked. Every 15–20 minutes, spoon sauce over the peppers.
9. Optional but recommended: preheat the oven to 400°F (200°C). Uncover the pot, transfer it to the oven and bake 15–20 minutes, until the tops are slightly browned.
10. Serve hot with extra sauce spooned over the peppers.

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