Stuffed bell peppers are perfect summer/fall dish. In Georgia we stuff them with rice and roasted eggplant, tomatoes, carrots and onions. It’s very light and flavorful. You don’t even need to heat them second day, chilled is very good. This time, I stuffed them with ground pork/beef mix, rice, tomatoes and herbs.
- 4 bell peppers (I like to use different colors, it looks prettier)
- 1 cup jasmine rice (or any other)
- 1 pound ground meat (beef and pork mix)
- 2 large juicy and ripe tomatoes, roughly chopped
- 1/2 onion, roughly chopped
- 2 garlic cloves
- Few sprigs cilantro and parsley, roughly chopped
- Salt, pepper
- Preheat the oven to 400 F.
- In a food processor place onion, tomatoes, garlic, herbs and pulse few times until well processed. Save one cup of the mix and move the rest to a mixing bowl.
- Add ground meat, rice, salt, pepper and using your hands mix well.
- Carefully cut the tops of the peppers and take the seeds out. stuff the peppers with the meat stuffing and cover the peppers with the tops.
- In a deep Pyrex dish, pour the saved tomato herb mix, add 1/2 water and place stuffed peppers in. Cover with the foil and place in the oven for 45 minutes. Check and if the rice is cooked, the dish is ready. If not, add 10 more minutes. That’s it :).