stuffed mini sweet peppers

Ingredients stuffed mini sweet peppers

Key ingredients
1 kg mini sweet peppers
400 grams extra lean minced beef
12 tbsp arborio rice
1 large grated onion
1 tbsp sea salt
4 tbsp (canned) chopped tomatoes
2 tbsp chopped fresh parsley
2 tsp dried basil
2 tsp dried oregano
2 tsp dried mint
2 tsp black pepper
3/4 cup water
1/2 cup extra virgin olive oil

how to make stuffed mini sweet peppers

Preheat oven to 180oC.

Wash the mini peppers. Cut the top part of the peppers in order to create a cap. Then, remove seeds from the peppers. Wash the peppers inside to remove any remaining seeds (pepper seeds can cause indigestion and bloating).

Mix in a bowl all ingredients, except the extra virgin olive oil.

Fill each pepper with the mix you prepared in the previous step with either using your hands or a teaspoon. Fill each pepper up to 3/4 of its capacity since rice will double in volume during baking.

Place all peppers in a baking tray and drizzle with the extra virgin olive oil.Cover with a kitchen (aluminum) foil.

Bake for 45 minutes or until rice is cooked.If you like peppers to look roasted, just remove the foil for the last 10 minutes of baking.

Note: This recipe could be vegeterian by substituting the minced beef with 15 extra tablespoons of arborio rice.In that case you will use one teaspoon of sea salt and add 3 tablespoons of extra virgin olive oil in the stuffing.