Stuffed Bell Peppers

Instructions

1. Step 1

   Heat the oven to 190°C. Brush the baking dish with 1 tsp (5 ml) olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Combine the rice and water in a saucepan and bring to a boil over high heat. Cover, reduce to low heat, and cook until the water is absorbed; remove from the heat and let stand, covered, for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 100.0 gr long-grain white rice, 240.0 ml Water

   Cookware: saucepan

3. Step 3

   Spread ½ cup (120 ml) tomato sauce across the bottom of the prepared baking dish. Stand the peppers upright in the dish.

   Ingredients used: 6.0 piece Bell Pepper, 120.0 ml Tomato Sauce

   Cookware: baking dish

4. Step 4

   Heat the remaining 2 tsp (10 ml) olive oil in a large 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: large skillet, wooden spoon

5. Step 5

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the ground beef and cook over medium heat, breaking it into small pieces, until browned with no visible pink.

   Timer: 7 min (fixed)

   Ingredients used: 450.0 gr Ground Beef

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the tomato, remaining 1 cup (240 ml) tomato sauce, Worcestershire sauce, oregano, salt, and black pepper. Simmer over medium heat for 3 minutes, then remove from the heat and fold in the cooked rice.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Canned Tomato, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 6.0 gr Salt, 240.0 ml Tomato Sauce, 15.0 ml Worcestershire Sauce

   Cookware: large skillet, wooden spoon

8. Step 8

   Divide the filling among the peppers. Cover the dish tightly with foil and bake at 190°C until the peppers are tender.

   Timer: 35 min (fixed)

   Cookware: aluminum foil, baking dish, oven

9. Step 9

   Remove the foil, scatter the cheese over the peppers, and bake at 190°C until melted and lightly browned. Confirm the centers reach at least 71°C, then rest for 5 minutes before serving.

   Timer: 15 min (fixed)

   Ingredients used: 120.0 gr Cheddar Cheese

   Cookware: baking dish, oven