Green Peppers Stuffed with Meat and Rice

👨‍🍳 Method

For the Meatball mix

1. 1
   Cook the rice in the water until half-cooked, and drain.

   StovePotColander
2. 2
   Heat the oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 5
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 6
   Add the rice, tomatoes, cumin, paprika, turmeric, salt and black pepper to the meat and stir.

   Stove
7. 7
   Remove from the heat.

   Stove

To assemble

1. 8
   Cut the cap off the peppers and remove the seeds.

   KnifeCutting board
2. 9
   Fill the peppers with the mixture up to ¾ full: the rice swells as it cooks.

   💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
3. 10
   Arrange the peppers, now stuffed, in a wide pot.

   Wide, shallow pot
4. 11
   Mix the stock and tomato paste and pour over the peppers.
5. 12
   Heat in a wide pot and sauté the chopped caps 0 minutes. Add the tomato paste and stock and stir until the paste dissolves.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.