Ingredients:

  • 4-6 large bell peppers (various colors)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup long-grain rice (200g), rinsed
  • 2 cups vegetable broth (475 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley (15g)
  • 1/4 cup chopped fresh basil (15g)
  • Salt and freshly ground black pepper to taste
  • 1 pound ground beef (or ground turkey or vegetarian crumbles) (450g)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese (50g) (optional, for topping)
  • 1/4 cup toasted pine nuts (25g) (optional, for topping)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Halve the peppers lengthwise, remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and arrange in the baking dish, cut-side up.
  2. In the pot, heat olive oil and sauté the onion and garlic. Add the rice and cook for 1 minute. Pour in the vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 18 minutes, or until rice is tender and broth is absorbed. Fluff with a fork and stir in parsley and basil; season with salt and pepper.
  3. In the skillet, brown the ground meat over medium heat, breaking it up with a spoon. Drain off any excess fat. Add the onion and garlic and cook until softened. Stir in the diced tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  4. Spoon the herbed rice into each pepper half. Top with the meat filling. Sprinkle with Parmesan cheese (if using) and toasted pine nuts (if using).
  5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through and bubbly.
  6. Let cool slightly before serving. Garnish with fresh herbs if desired.