Stuffed Bell Peppers with Ground Beef

Instructions

1. Step 1

   Preheat the oven to 190°C. Coat the inside of the baking dish with part of the olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Stand the prepared bell peppers upright in the baking dish, add the water around them, and cover with aluminum foil. Bake for 15 minutes, then remove the foil and drain the water.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 120.0 ml Water

   Cookware: aluminum foil, baking dish, Chef Knife, cutting board, oven

3. Step 3

   Combine the rice, beef broth, and ⅛ tsp (1 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the liquid is absorbed; remove from the heat and let stand covered.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 ml Beef Broth, 1.0 gr Salt, 95.0 gr White Rice

   Cookware: saucepan

4. Step 4

   Heat the remaining olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet, wooden spoon

6. Step 6

   Add the ground beef and cook over medium heat, breaking it into small pieces, until browned.

   Timer: 7 min (fixed)

   Ingredients used: 450.0 gr Ground Beef

   Cookware: skillet, wooden spoon

7. Step 7

   Stir 1 cup (250 ml) tomato sauce, the Worcestershire sauce, Italian seasoning, black pepper, and remaining salt into the beef. Simmer over low heat, then fold in the cooked rice.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 2.0 gr Italian Seasoning, 5.0 gr Salt, 250.0 ml Tomato Sauce, 15.0 ml Worcestershire Sauce

   Cookware: skillet, wooden spoon

8. Step 8

   Divide the filling among the peppers and spoon the remaining ½ cup (110 ml) tomato sauce over the tops. Cover the dish with aluminum foil.

   Ingredients used: 110.0 ml Tomato Sauce

   Cookware: aluminum foil, baking dish

9. Step 9

   Bake the covered peppers at 190°C until tender and hot in the center.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish, oven

10. Step 10

    Remove the foil, sprinkle the cheddar cheese over the peppers, and bake uncovered until melted and the filling reaches at least 71°C.

    Timer: 10 min (fixed)

    Ingredients used: 115.0 gr Cheddar Cheese

    Cookware: baking dish, oven

11. Step 11

    Let the stuffed peppers rest before serving.

    Timer: 5 min (fixed)

    Cookware: baking dish