Bell Peppers Stuffed with Minced Beef

PREPARATION

• 1
  Preheat the oven to 200 degrees Celsius.
• 2
  Cook the rice.
• 3
  Cut around the stem of the bell pepper at the top of the vegetable, and remove the core and seeds. If necessary, rinse them with a little water to remove any remaining seeds. If some seeds remain, don't worry – the dish will still be just as delicious!
• 4
  Once the bell peppers are prepared, take a large pan and heat a little oil in it over medium heat. Start sautéing the onion, then when it begins to become translucent, add the garlic. After that, spoon in the tomato paste and let it fry on its own for a minute or two before adding the next ingredient.
• 5
  When the onion and garlic are soft and fragrant, add the minced beef and brown it. If too much excess oil collects in the pan, carefully drain it.
• 6
  When the minced beef is ready, mix in the cooked rice and diced tomatoes. Sprinkle with oregano, salt, and pepper, then mix thoroughly. Now is a good time to taste and adjust the seasoning if necessary. Let the mixture cook for a few minutes for the flavours to meld and the liquid to thicken slightly.
• 7
  Spoon the prepared filling into the bell peppers, making sure they are nicely filled. It's a good idea to drizzle a little oil on the outside of the bell peppers to keep their texture nice and pliable during baking. Once all are filled, sprinkle their tops with grated cheese. Then cover the entire baking tray with aluminum foil and place it in the oven.
• 8
  It's worth removing the foil for the last 10 minutes so that the cheese browns nicely on top. If you are using pre-shredded cheese, it might need a little more time to melt, so feel free to leave it in the oven a bit longer.
• 9
  Once ready, garnish the bell peppers with fresh herbs, such as parsley or coriander, then serve hot!