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Stuffed pepper baked in the oven with meat

Meat-Stuffed Bell Peppers Baked in the Oven

A bright, beautiful, and delicious dish for a family dinner! When sweet bell peppers are in season, you have to try them baked. This oven-baked stuffed pepper appetizer turns out vivid, gorgeous, and really appetizing—it'll both surprise and delight you with its flavor.

Anna

Recipe author

Stuffed pepper baked in the oven with meat

Composition / ingredients

Servings:

Bell peppers

Pork

300

Rice

200

Carrot

Onion

Garlic

Allspice

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 18 % 4 g

Carbohydrates 64 % 14 g

101 kcal

GI: 38 / 62 / 0

Cooking method

Cooking time: 40 min

Step 1:

Prep the ingredients. Boil the rice until half-cooked. Grind the pork into meat and season with salt and pepper to taste.
Step 2:

Cut a lid off the side of each pepper, leaving the stem attached. Set a pepper on the counter to see how it sits best, then cut from the top. Carefully scoop out the seeds and membrane. Then blanch the peppers in boiling water for a couple of minutes.
Step 3:

The filling is a classic: sauté the ground meat (chicken works too) with finely chopped onion, add the cooked rice, season with salt and pepper, and fill the peppers with the mixture.
Step 4:

In a skillet, sauté the onion, then add the carrot and garlic and cook, covered, for 5–6 minutes. Spoon the vegetables on top of the filling.
Step 5:

Pour a little water into a baking dish, arrange the peppers, and bake at 350°F (180°C) for about 30 minutes, until browned.
Step 6:

And that's it—your peppers are ready. They're easy to eat; you can even pick them up by the stem. Enjoy!