Recipe Instructions:
Ingredients:
• 6 bell peppers (any color), tops cut off and seeds removed
• 1 cup rice, cooked
• 1 lb ground beef or pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley or dill, chopped (optional)
• 1 cup beef or vegetable broth
• Tomato sauce or passata (optional, for serving)
Instructions:
• Preheat oven to 350°F (175°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water.
• In a skillet, cook the ground meat over medium heat until browned. Drain excess fat if needed.
• Add chopped onion and garlic to the skillet. Cook until onion is softened.
• Stir in cooked rice, diced tomatoes, paprika, salt, pepper, and chopped parsley or dill if using. Mix well.
• Spoon the meat and rice mixture into each bell pepper until they are filled. Place stuffed peppers in a baking dish.
• Pour beef or vegetable broth into the bottom of the baking dish. Cover with foil.
• Bake in preheated oven for 45-60 minutes, or until the peppers are tender.
• Optionally, serve with tomato sauce or passata drizzled over the top before serving.
