Jack-o'-Lantern Peppers with Beef and Rice Filling
Orange peppers carved with pumpkin faces, filled with spiced beef mince, rice and tomato and baked with melted cheese.
- 60 min
- 658 kcal / serving
- medium
- Protein
- 31.9 g
- Fat
- 34.6 g
- Carbs
- 52.6 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 orange bell peppers
- 200 g beef mince
- 60 g long-grain rice
- 1 onion
- 1 garlic clove
- 1 tbsp olive oil
- 200 g passata
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 60 g gouda, grated
- a few sprigs parsley
- salt, pepper
Method
- Cook the rice in lightly salted water for 12 minutes and drain; it finishes cooking in the oven.
- Cut a lid off each pepper and remove the seeds and membranes. With a small pointed knife carve eyes and a mouth like a pumpkin face, not too big so the filling stays in.
- Preheat the oven to 190 °C. Finely dice the onion and garlic and sweat in the oil for 3 minutes. Add the mince and fry until crumbly and cooked through with no pink left.
- Briefly toast the paprika and cumin. Stir in the rice and half the passata and season with salt and pepper.
- Pour the remaining passata into a baking dish, stand the peppers in it and fill them. Top with the cheese and place the lids alongside.
- Bake for 30–35 minutes until the peppers are soft and the cheese is golden. Sprinkle with parsley and put the lids back on.
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