Stuffed Bell Peppers (with Minced Meat and Rice)

Preheat your oven to 180°C (350°F). Halve the bell peppers lengthwise and carefully remove the seeds and white membranes. Finely dice one half of the onion for the filling and chop the remaining half for the sauce later.

Cook the long grain rice according to package instructions. Add 0.25 tsp of salt to the cooking water. Once cooked, drain the rice thoroughly and set aside.

Heat 1 tbsp of olive oil in a large pan over medium heat. Add the minced meat and brown it, breaking it apart with a spoon. Stir in the finely diced onion (from step 1) and 1 tbsp of tomato paste. Cook for another 3-4 minutes until fragrant. Season with 0.5 tsp of salt and 0.5 tsp of black pepper.

In a large bowl, combine the cooked rice and the seasoned minced meat mixture. Mix thoroughly until well combined. Carefully stuff the bell pepper halves with this filling.

For the sauce, heat the remaining 1 tbsp of olive oil in the same pan. Sauté the remaining chopped onion until translucent. Stir in the remaining 1 tbsp of tomato paste, then add the canned chopped tomatoes and vegetable broth. Bring to a simmer and season with the remaining 0.25 tsp of salt.

Arrange the stuffed bell peppers in a baking dish. Pour the prepared tomato sauce evenly around them. Bake in the preheated oven for 45 minutes, or until the peppers are tender and the filling is heated through.