Spanish Stuffed Peppers

Main Dishes | Spanish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Spanish Stuffed Peppers

Ingredients

Olive Oil - 2 tablespoons
Onion - 1 piece
Garlic - 2 cloves
Long-Grain Rice - 5.3 oz
Chicken Broth - 8 fl oz
Lean Beef - 8.8 oz
Tomatoes - 3 pieces
Raisins - 1.9 oz
Pistachios - 1.2 oz
Fresh basil leaves - 2 tablespoons
Passata Tomato Sauce - 2 tablespoons
Salt - to taste
Orange Bell Peppers - 2 lbs
Paprika - 1 teaspoon
Ground Cumin - 1 teaspoon
Parsley - 1.4 oz

Step by Step guide

Step 1

Sauté diced onion and garlic in olive oil, adding spices: paprika and cumin. Cook, stirring, until the onion is soft.

Step 2

Rinse the rice and add it to the onion, sautéing everything together for a bit. Add 250 ml of chicken broth (or broth from a cube), bring to a boil, and season with salt. Reduce the heat and cook for 10 minutes, almost until done. Then remove from heat and let it sit for another 15 minutes without opening the lid.

Step 3

Separately, sauté the ground beef in a dry skillet until light golden.

Step 4

Finely chop the tomatoes, oregano, parsley, and raisins. Mix everything with the rice. Add the pistachios and mix again.

Step 5

Cut the tops off the peppers, remove the seeds, and wash them. Stuff the peppers with the filling. Place in a baking dish and brush the peppers with olive oil. Bake in the oven at 392°F for 30–35 minutes.