Baked Stuffed Peppers with Ground Beef, Mushrooms, and Rice in Tomato Sauce

Baked Stuffed Peppers with Ground Beef, Mushrooms, and Rice in Tomato Sauce

Ingredients

(Serves 4)

For the stuffed peppers:

4 large bell peppers (red, yellow, or green, your choice)

300g ground beef (beef or mixed)

1 cup cooked white rice

200g fresh mushrooms (champignon or shiitake), chopped

1 small onion, chopped

2 cloves garlic, chopped

1/2 cup grated Parmesan cheese (optional)

1 egg (to help bind the stuffing)

2 tablespoons olive oil

Salt, black pepper, oregano, and dried basil to taste

1 tablespoon chopped fresh parsley (optional)

For the tomato sauce:

400g peeled tomatoes (or prepared tomato sauce)

1 small onion, chopped

2 cloves garlic, chopped

2 tablespoons olive oil

1 teaspoon sugar (for garnish) (to balance the acidity)

Salt, black pepper, and fresh (or dried) basil to taste

Instructions

Preparing the peppers: Preheat the oven to 350°F (180°C).

Cut the tops off the peppers and remove the seeds and inner membranes, keeping them whole. Reserve the tops if you wish to use them for garnish.

Brush the peppers inside and out with a drizzle of olive oil and place them in a baking dish.

Make the filling:

In a large skillet, heat the olive oil and sauté the onion and garlic until translucent.

Add the chopped mushrooms and cook for about 5 minutes, until they wilt and release their liquid.

Add the ground beef, season with salt, pepper, oregano, and basil, and cook until the meat is completely browned (about 8-10 minutes).

Mix in the cooked rice, egg, and, if desired, half of the Parmesan cheese. Stir well to combine. Adjust the seasoning if necessary.

Stuffing the peppers:

Using a spoon, stuff the peppers with the meat, mushroom, and rice mixture, pressing lightly to compact them.

If desired, sprinkle the remaining Parmesan cheese over the stuffed peppers.

Preparing the tomato sauce:

In a saucepan, heat the oil and sauté the onion and garlic until golden.

Add the peeled tomatoes (or tomato sauce), sugar, salt, pepper, and basil. Cook over low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Pour the sauce into the baking dish around the peppers (do not cover the peppers).

Baking:

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for another 10-15 minutes, until the peppers are tender and the top of the filling is lightly browned.

Serve:

Remove from the oven, sprinkle fresh parsley on top (if using), and serve the peppers with the tomato sauce underneath or separately.