* 4 bell peppers, cut in half * 400 g (1 pound) ground beef * half an onion, roughly chopped * 4-5 cloves of garlic, finely chopped or grated * a pinch of chili flakes (optional) * handfull of fresh parsley, chopped * 1 can of tomatoes + half the can with water * 2 chicken bullion cubes * 1 tbs worchester sauce * about 2,5 dl (a cup) of cooked rice * 100 g (0,2 pound) parmesan * 300 g (0,75 pound) grated cheese ( i used jarslberg, you can use mozzarella or any kind you want) * 2 handfulls fresh basil * salt and pepper to taste * oil
Method
1. Precook the peppers in the oven at 180C (360F) for 25 minutes. 2. Ad 2 tbs oil to a pan and cook the beef on high heat until its brown. 3. Ad the onions and cook another couple of minutes. 4. Turn the heat down to medium. Ad the garlic, chili flakes, a pinch of salt and pepper. Cook for a few minutes. Ad parsley. 5. Ad the can of tomatoes and fill half the can with water and ad to the pan. Bring to a boil. 6. Ad the chicken bullion and worchester sauce. Simmer for 25-30 minutes or until the sauce have thickened. 7. Ad the rice and give it a stir. 8. Take the pan of the heat and ad the basil, parmesan and half the cheese. Mix. 9. Taste for seasoning and adjust. 10. Make sure to remove the water that have released from the pepper while roasting. 11. Lightly salt the peppers and stuff them with the meat filling. 12. Top with the rest of your cheese. 13. Bake in the oven at 200 C (400 F) for 25-30 minutes. 14. Let rest for 15 minutes and enjoy.
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[https://youtu.be/z8wtjFHxg6E?si=hZDqJ1vG7f8Ntgkn](https://youtu.be/z8wtjFHxg6E?si=hZDqJ1vG7f8Ntgkn)
Recipe
Ingredients
* 4 bell peppers, cut in half
* 400 g (1 pound) ground beef
* half an onion, roughly chopped
* 4-5 cloves of garlic, finely chopped or grated
* a pinch of chili flakes (optional)
* handfull of fresh parsley, chopped
* 1 can of tomatoes + half the can with water
* 2 chicken bullion cubes
* 1 tbs worchester sauce
* about 2,5 dl (a cup) of cooked rice
* 100 g (0,2 pound) parmesan
* 300 g (0,75 pound) grated cheese ( i used jarslberg, you can use mozzarella or any kind you want)
* 2 handfulls fresh basil
* salt and pepper to taste
* oil
Method
1. Precook the peppers in the oven at 180C (360F) for 25 minutes.
2. Ad 2 tbs oil to a pan and cook the beef on high heat until its brown.
3. Ad the onions and cook another couple of minutes.
4. Turn the heat down to medium. Ad the garlic, chili flakes, a pinch of salt and pepper. Cook for a few minutes. Ad parsley.
5. Ad the can of tomatoes and fill half the can with water and ad to the pan. Bring to a boil.
6. Ad the chicken bullion and worchester sauce. Simmer for 25-30 minutes or until the sauce have thickened.
7. Ad the rice and give it a stir.
8. Take the pan of the heat and ad the basil, parmesan and half the cheese. Mix.
9. Taste for seasoning and adjust.
10. Make sure to remove the water that have released from the pepper while roasting.
11. Lightly salt the peppers and stuff them with the meat filling.
12. Top with the rest of your cheese.
13. Bake in the oven at 200 C (400 F) for 25-30 minutes.
14. Let rest for 15 minutes and enjoy.