Peperoni ripieni di riso e carne macinata

Ingredienti

• 1500 grams (12 large) bell peppers
• 600 grams (1.3 pounds) potatoes (skinned and cut into wedges)
• 6 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• salt and pepper
• olive oil
• 200 grams (1 large) onion (minced)
• 3 garlic cloves (finely chopped)
• 450 grams (1 pound) ground meat (either ground beef or a mix of ground beef and pork)
• 150 grams (10 1/2 tablespoons) Arborio rice or Greek Karolina rice
• 3 tablespoons tomato paste
• 375 ml (1 1/2 cup) hot water or stock
• 1 teaspoon smoked paprika
• 1/3 teaspoon ground cumin
• 2 teaspoons dried oregano
• 2 tablespoons pine nuts (ideally toasted)
• 1 1/4 cups fresh tomato pulp ((ripe tomatoes, grated on the large scale of a box grater, skins discarded))
• 4 tablespoons chopped fresh parsley

Preparazione

1. 1

   Prepare the peppers. Slice off the top and clean the insides.

2. 2

   Heat a splash of olive oil in a saute pan.

3. 3

   Saute the onion until soft, then add the garlic. Cook for a minute.

4. 4

   Add the ground meat. Season with salt and pepper. Break the meat apart with a wooden spoon and cook it until it starts to brown.

5. 5

   Stir in the rice and tomato paste. Drop the heat to low. Cook for a minute.

6. 6

   Pour in the hot water or stock. Cook over low heat, uncovered, until the water has completely drained.

7. 7

   Add the paprika, cumin, oregano, pine nuts, parsley, and grated tomato pulp. Stir to combine. Taste to see if the filling needs any additional seasoning.

8. 8

   Preheat the oven to 200°C / 400°F.

9. 9

   Stuff the peppers with the filling and close them with their lids.

10. 10

    Place them in a baking dish or pan (I used a 9 x 13-inch pan / 23 x 33 cm).

11. 11

    Add the potato wedges all around the peppers.

12. 12

    Stir the 1 tablespoon of tomato paste into 1½ cups of hot water. Pour this into the pan.

13. 13

    Drizzle with the 6 tablespoons of olive oil.

14. 14

    Season the potatoes and the peppers with salt, pepper, and 1 teaspoon dried oregano.

15. 15

    Cover the pan with parchment paper and with aluminum foil. Or with its lid if it has one.

16. 16

    Bake for 1 hour, then uncover the pan and bake for another 15 minutes. If necessary, add a splash of water when you uncover the pan.

17. 17

    Let the food sit for 30 minutes before serving.

18. 18

    Serve the peppers alongside the potatoes with a large piece of feta cheese if you like!