Poivrons farcis à la grecque au bœuf effiloché et au riz

Ingrédients

• 2 cups cooked shredded chuck roast (from the balsamic-oregano roast)
• 1 1/2 cups cooked rice (white or brown)
• 1 small onion, finely chopped
• 3 cloves garlic, grated
• 1 1/2 cups tomato sauce or crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried Greek oregano
• 1/4 cup chopped fresh parsley or dill
• Salt and freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes
• 6 bell peppers (any color), tops and seeds removed
• Olive oil, for brushing
• 1/2 cup water or broth for the baking dish
• Extra tomato sauce for drizzling
• Crumbled feta or grated Kasseri cheese (optional)

Préparation

1. 1

   Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.

2. 2

   In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes. Add the grated garlic and cook 30 seconds until fragrant. Stir in the tomato sauce, oregano, salt, pepper, and red pepper flakes if using. Simmer 5 minutes.

3. 3

   In a large mixing bowl, combine the shredded beef, cooked rice, the warm tomato mixture, and chopped parsley. Taste and adjust seasoning. The filling should be juicy but not runny.

4. 4

   Arrange the prepared peppers in the baking dish. Fill each one almost to the top with the beef and rice mixture. Spoon a little extra tomato sauce over each stuffed pepper and drizzle lightly with olive oil.

5. 5

   Pour ½ cup of water or broth into the bottom of the dish. Cover loosely with foil.

6. 6

   Bake for 30 minutes covered, then uncover and bake another 10–15 minutes until the peppers are tender and slightly browned on top.

7. 7

   Sprinkle with crumbled feta or grated Kasseri before serving if desired.