Stuffed Peppers with Ground Meat
- 4 large, red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Arborio rice
- 250 grams Ground lamb
- 100 milliliters Beef broth
- puréed tomatoes (500 g)
- freshly ground peppers
- ½ tsp ground paprika
- 1 tsp herbes de Provence
- 100 grams Feta
- 200 grams Corn (canned)
- 50 grams freshly grated pecorino romano
Rinse the bell peppers, pat dry, cut in half lengthwise and remove the stems, seeds and ribs.
Peel and finely chop the onion and garlic. Heat some olive oil in a nonstick pan and fry the onion with the garlic until translucent. Add the rice and sauté. Mix in the ground beef and cook until crumbly.
Pour in the broth and about half of the puréed tomatoes. Season with salt, pepper, paprika and herbs and boil, covered, for about 10 minutes.
Finely dice the feta cheese and add, along with the corn, to the meat mixture. Reduce down slightly.
Preheat the oven to 200°C (approximately 400ºF).
Pour the remaining tomatoes into a shallow baking dish about 30 cm long (approximately 12 inches) and season with salt and pepper.
Spoon the meat mixture into the bell pepper halves and place them side by side in the tomato sauce.
Shower the stuffed peppers with pecorino and bake on the middle shelf of the oven for about 40 minutes.