NUTRITION

SERVINGS

INGREDIENTS

1 large red bell pepper

200 g lean ground beef

30 g basmati rice

50 g yellow onion

1 clove garlic

100 ml tomato passata

5 ml extra virgin olive oil

1 g dried oregano

1 g sea salt

1 g black pepper

50 ml beef broth

5 g fresh parsley

PREPARATION

• 1

  Preheat your oven to 200°C.

• 2

  Cook the basmati rice in a small pot of salted water for about 8 minutes until parboiled, then drain and set aside.

• 3

  Slice the top off the red bell pepper and carefully remove the seeds and white ribs from the inside.

• 4

  Finely dice the yellow onion and mince the garlic clove.

• 5

  Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft and translucent.

• 6

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles with a spatula.

• 7

  Stir in 50ml of the tomato passata, the parboiled rice, dried oregano, sea salt, and black pepper into the beef mixture.

• 8

  Pack the beef and rice mixture tightly into the cavity of the bell pepper.

• 9

  Place the stuffed pepper upright in a small baking dish and pour the remaining 50ml of tomato passata and the beef broth into the bottom of the dish.

• 10

  Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the pepper is tender and slightly charred.

• 11

  Garnish with chopped fresh parsley before serving.