Mediterranean Stuffed Bell Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Rinse the rice, then combine it with the stock and ⅜ tsp (2 gr) salt in a saucepan. Bring to a boil over high heat.

   Ingredients used: 240.0 ml Beef Stock, 2.0 gr Salt, 100.0 gr White Rice

   Cookware: fine mesh strainer, saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook the rice for 15 minutes. Remove from the heat and leave covered for 5 minutes.

   Timer: 20 min (fixed)

   Cookware: saucepan

4. Step 4

   Prepare the peppers and arrange them upright in the baking dish. Coat them with 1 tbsp (15 ml) olive oil and season with ⅜ tsp (2 gr) salt.

   Ingredients used: 6.0 piece Bell Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

5. Step 5

   Cover the baking dish with foil and bake the peppers for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish, oven

6. Step 6

   Meanwhile, heat the remaining 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 120.0 gr Onion

   Cookware: skillet, wooden spoon

7. Step 7

   Add the garlic and ground beef. Cook over medium heat, breaking up the beef, until browned and its center reaches 71°C, about 7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 9.0 gr Garlic, 350.0 gr Ground Beef

   Cookware: skillet, wooden spoon

8. Step 8

   Stir the tomato paste, oregano, and black pepper into the beef and cook for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

9. Step 9

   Add the crushed tomato and simmer over medium heat until the mixture thickens, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Canned Crushed Tomato

   Cookware: skillet, wooden spoon

10. Step 10

    Remove the skillet from the heat. Fold in the cooked rice, parsley, lemon juice, 75 gr feta, and the remaining ⅜ tsp (2 gr) salt.

    Ingredients used: 75.0 gr Feta Cheese, 15.0 ml Lemon Juice, 15.0 gr Parsley, 2.0 gr Salt

    Cookware: saucepan, skillet, wooden spoon

11. Step 11

    Divide the filling among the par-baked peppers and scatter the remaining 25 gr feta over the tops.

    Ingredients used: 25.0 gr Feta Cheese

    Cookware: baking dish, wooden spoon

12. Step 12

    Bake uncovered at 190°C until the peppers are tender and the center of the filling reaches 74°C, about 20 minutes. Rest for 5 minutes before serving.

    Timer: 25 min (fixed)

    Cookware: baking dish, oven