Stuffed Bell Peppers with Parmesan and Meatballs
- 1 1/2 cups (300 g) uncooked round-grain rice, 3 cups (600 g) cooked
- 1 lb (450 g) ground meat (beef, pork, or a combination of both)
- 8 small bell peppers, assorted colors
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp (30 g) butter, melted
- 1 cup (240 g) grated mozzarella cheese (31% fat)
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 g) crushed tomatoes, canned (14.5 oz / 411 g)
- 1/2 cup (15 g) fresh basil leaves, chopped
- 1 tbsp (3 g) fresh oregano leaves, chopped
- 2 tsp (4 g) paprika powder
- Salt and freshly ground black pepper, to taste
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds and membranes, and place the peppers in a baking dish.
3. In a large bowl, mix together the cooked rice, ground meat, salt, pepper, and paprika until just blended.
4. Stuff each bell pepper with the meat and rice mixture, packing them as full as possible.
5. In a small bowl, combine the Parmesan and mozzarella cheese.
6. Evenly sprinkle the cheese mixture over the stuffed peppers.
7. Drizzle melted butter over the peppers and scatter oregano leaves on top.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for another 15 to 20 minutes until the peppers are tender and the filling is fully cooked.
10. While the peppers bake, heat oil in a pan and sauté the onion and garlic until soft.
11. Add the crushed tomatoes and simmer for 10 to 15 minutes, stirring occasionally.
12. Serve the peppers hot with warm tomato sauce spooned over the top.
13. Garnish each portion with fresh basil leaves before serving. Be cautious when handling hot dishes, and ensure the peppers are cooked to a safe internal temperature.
- oven
- baking dish
- mixing bowls
- wooden spoon
- measuring cups
- cheese grater
- can opener
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