Stuffed Bell Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: oven — 190°C

2. Step 2

   On the cutting board, remove and finely chop the bell pepper tops; set the hollow pepper shells upright in a 20 x 30 cm baking dish and keep the chopped tops in one corner of the dish.

   Parallel with step: 1

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: baking dish, Chef Knife, cutting board

3. Step 3

   Rinse the long-grain rice in the saucepan with lid and drain it, then add the water and bring it to a full boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 ml Water

   Cookware: saucepan with lid — high heat

4. Step 4

   Cover the rice, reduce to low heat, and cook until the water is fully absorbed and the rice is tender.

   Timer: 15 min (scalable)

   Cookware: saucepan with lid — low heat

5. Step 5

   While the rice cooks, transfer the chopped bell pepper tops to the skillet with the onion and garlic; cook over medium heat, stirring, until softened and fragrant.

   Timer: 5 min (scalable)

   Parallel with step: 4

   Ingredients used: 3.0 clove Garlic, 120.0 gr Onion

   Cookware: baking dish, skillet — medium heat, wooden spoon

6. Step 6

   Add the ground beef, Italian seasoning, salt, black pepper, and 200.0 gr tomato sauce to the skillet. Cook over medium heat, breaking up the beef, until no pink remains, then simmer briefly; verify the beef reaches with the food thermometer.

   Timer: 10 min (scalable)

   Parallel with step: 4

   Ingredients used: 1.0 gr Black Pepper, 450.0 gr Ground Beef, 4.0 gr Italian Seasoning, 4.0 gr Salt, 200.0 gr Tomato Sauce

   Cookware: Food Thermometer, skillet — medium heat, wooden spoon

7. Step 7

   Transfer the cooked rice and cooked beef mixture to the mixing bowl, then stir in 60.0 gr mozzarella cheese until evenly combined.

   Ingredients used: 60.0 gr Mozzarella

   Cookware: mixing bowl, saucepan with lid, skillet, wooden spoon

8. Step 8

   Pour the remaining 200.0 gr tomato sauce around the pepper shells in the baking dish. Spoon the filling into the shells, mounding it slightly, and sprinkle with the remaining mozzarella cheese.

   Ingredients used: 60.0 gr Mozzarella, 200.0 gr Tomato Sauce

   Cookware: baking dish, mixing bowl, wooden spoon

9. Step 9

   Bake at 190°C until the peppers are tender, the sauce is bubbling, and the cheese is melted with light golden spots.

   Timer: 30 min (scalable)

   Cookware: baking dish, oven — 190°C