Ingredients:

  • 4 large Bell Peppers (red, yellow, or orange)
  • 2 litres (8 cups) Water
  • 1 tablespoon (15 ml) Salt (for boiling water)
  • 2 tablespoons (30 ml) Olive Oil (divided)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 500g (1.1 lbs) Ground Beef (85/15 or 80/20 lean ratio)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ½ teaspoon Smoked Paprika (optional)
  • 100g (½ cup) Cooked White Rice (cooled)
  • 120g (½ cup) Reserved Tomato Sauce (see sauce ingredients)
  • 1 large Egg, lightly beaten
  • Salt and Black Pepper (to taste)
  • 1 x 794g (28 oz) can Crushed Tomatoes
  • 120 ml (½ cup) Beef Stock (or vegetable stock)
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 1 teaspoon Brown Sugar

Instructions:

  1. Prep the Peppers: Slice each pepper in half lengthwise, from stem to base. Carefully scoop out and discard the seeds and white membranes. Trim a thin slice off the curved bottom of each pepper half (if needed) so they sit flat in the baking dish without wobbling.
  2. Par-Boil: Bring the salted water to a rolling boil in a large stock pot. Carefully drop the pepper halves into the boiling water and blanch for exactly 3–4 minutes. This ensures they are tender when baked.
  3. Cool: Remove the peppers using a slotted spoon and immediately plunge them into an ice bath or rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
  4. Make the Sauce: In the clean casserole dish or a separate saucepan, combine 1 tablespoon olive oil, crushed tomatoes, beef stock, Worcestershire sauce, and brown sugar. Season generously with salt and pepper. Stir well.
  5. Reserve Sauce: Scoop out exactly 120g (½ cup) of this prepared tomato sauce and set it aside to be mixed into the filling later.
  6. Sauté Aromatics: Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté until softened (about 5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  7. Brown the Beef: Increase heat to medium-high. Add the ground beef to the skillet. Break it up and cook until fully browned. Drain off any excess fat.
  8. Combine Filling: Transfer the cooked beef mixture to a large mixing bowl. Add the dried oregano, basil, smoked paprika, cooked rice, the reserved ½ cup of tomato sauce, and the lightly beaten egg. Season well with salt and pepper. Mix everything thoroughly until just combined.
  9. Assemble: Arrange the par-boiled pepper halves, cut-side up, in the casserole dish over the tomato sauce base.
  10. Stuff: Carefully fill each pepper half with the beef and rice mixture. Pack the filling loosely and mound it slightly above the pepper rim.
  11. Cover and Bake (Initial): Cover the casserole dish tightly with tin foil. Place in a preheated oven at 190°C (375°F). Bake for 35 minutes.
  12. Uncover and Finish: Remove the foil and return the dish to the oven. Continue baking for another 15–20 minutes, or until the tops are lightly browned and the internal temperature of the filling reaches 74°C (165°F).
  13. Rest: Remove from the oven and let the peppers rest in the dish for 5–10 minutes before serving.