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Home Gevulde paprika's met gehakt en rijst

Family Comfort food Mediterranean Peppers Minced meat Oven

Stuffed peppers are one of those dishes that look festive but require very little fuss. You fill them with a savory mix of minced meat, rice and herbs, and let them gently cook in a Dutch oven so all the flavors can meld together. Cast iron is truly ideal here: it distributes heat evenly and keeps the temperature steady, exactly what you need for this kind of braise. Serve them straight from the pot at the table and enjoy together.

Recipe

Stuffed peppers with minced meat and rice

Colorful peppers filled with seasoned minced meat, rice and tomato, slowly cooked in the Dutch oven. A dish that makes everyone at the table happy.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	40 min
Total	60 min

Equipment

Dutch oven with lid
Cutting board
Sharp knife
Wooden spoon
Saucepan for rice

Ingredients

4 large peppers (red, yellow or orange)
300 g minced beef
150 g long-grain rice
1 onion, finely chopped
2 garlic cloves, finely chopped
1 can chopped tomatoes (400 g)
200 ml tomato purée or passata
1 tsp paprika powder (smoked or sweet)
0.5 tsp cumin
Salt and black pepper to taste
Olive oil
Handful of fresh parsley, roughly chopped
100 ml vegetable stock

How to make stuffed peppers with minced meat and rice?

Cook the rice according to the package instructions and let it cool. Preheat the oven to 180°C.
Cut off the tops of the peppers and remove the seeds and membranes. Keep the caps.
Heat a splash of olive oil in the Dutch oven over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
Add the minced beef and cook until crumbly. Season with paprika powder, cumin, salt and pepper.
Stir the chopped tomatoes and the cooked rice into the meat mixture. Let simmer on low heat for 5 minutes.
Generously fill the peppers with the meat mixture and place the caps back on.
Pour the passata into the bottom of the Dutch oven. Stand the stuffed peppers upright in the pot and add a splash of water or stock so the bottom is covered.
Put the lid on the Dutch oven and place it in the oven. Cook the peppers for 35 to 40 minutes until they are tender and the filling is piping hot all the way through.
Just before serving, sprinkle freshly chopped parsley over the peppers and bring the Dutch oven straight to the table.

Cooking mode Prevents your screen from going to sleep

A cast-iron Dutch oven is really the best choice for dishes like this. The thick base ensures the liquid slowly and evenly soaks into the peppers without anything burning. You can take the pot straight from the stove into the oven and then directly to the table. That saves on washing up and immediately gives that lovely communal feeling at the table.

Want to vary it? Substitute the minced beef with minced lamb for a slightly richer flavor, or choose a vegetarian filling with lentils and zucchini. Add some grated cheese in the last 10 minutes for a golden-brown crust on top. This recipe is easy to adapt to what you have on hand, and tastes at least as good the next day as leftovers.

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