Oven-baked peppers stuffed with beef and rice

Ingredients

For 1 serving

• Bell peppers250 g
• Lean ground beef120 g
• White rice40 g
• Chopped tomatoes100 g
• Parmigiano Reggiano10 g
• Basil3 g
• Onion30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: July – September

Method

1. Preheat the oven to 190 °C (conventional) and bring a small pan of salted water to the boil; cook the rice for 10 minutes, until still al dente, and drain.
2. Meanwhile chop the onion and soften it in a frying pan with half the oil over medium heat for 3 minutes, until translucent; add the mince and brown it for 5 minutes, breaking it up, until no longer pink.
3. Add half the chopped tomatoes and the torn basil, season with salt and pepper and cook for 3 minutes; turn off the heat and stir in the rice.
4. Wash the peppers, halve them lengthways and remove the stalk, seeds and pith; fill them with the mixture and place them in a baking dish.
5. Top with the remaining tomatoes and the grated Parmesan, drizzle with the remaining oil and bake for 30 minutes, until the peppers are soft and the top is browned.